Dinardo's Italian Restaurant-style Capellini Gamberi

  • 2 Tbsp extra virgin olive oil
  • 9 (21-25) shrimp, peeled and deveined
  • Creole seasoning to taste
  • 2 Tbsp sun-dried tomatoes, julienned
  • 1 Tbsp minced garlic
  • 2 Tbsp lemon juice
  • 1 Tbsp sliced green onions
  • 1 Tbsp Creole seasoning
  • 2 Tbsp chopped basil
  • 1/2 lbs angel hair pasta image placeholder

Cook pasta according to package directions. Cool under cold running water and coat with a little olive oil. Set aside.

Heat olive oil in a sauté pan over medium-high heat. Season the shrimp with Creole seasoning. Sauté shrimp until they begin to turn pink. Add sun-dried tomatoes and garlic and cook an additional minute. Sprinkle in lemon juice, green onions, Creole seasoning and basil. Reheat pasta in a pot of boiling water. Add pasta to skillet and blend until all ingredients are incorporated. It may be necessary to add a little water to the skillet.

Serve immediately.

Makes 4
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