Culinary SOS: Napoli's capellini al gamberetti
Napoli's capellini al gamberetti (Ricardo DeAratanha / Los Angeles Times / July 25, 2013)
Hello, Noelle. I live in the Inland Empire, and I love this restaurant in Loma Linda called Napoli. The food and the service are always wonderful. Everything on the menu is usually very good, however my favorite is the capellini al gamberetti. I have tried to make it at home, but, alas, something/everything is missing. Could you please try to get the recipe?
Dear Maria: Napoli was happy to share its recipe for capellini al gamberetti, which we've adapted below.
Napoli's capellini al gamberetti
Total time: 25 minutes
Note: Adapted from Napoli Italian Restaurant in Loma Linda
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6 tablespoons extra-virgin olive oil
1 pound large (16 to 20 count) shrimp, peeled and cleaned
4 cloves garlic, thinly sliced
1/2 pound sliced mushrooms
1 cup diced tomatoes
1 cup drained jarred artichokes
Salt and pepper
1/2 pound capellini (angel hair) pasta, cooked al dente in salted water
1 tablespoon finely chopped parsley
1. Heat a 12- to 14-inch sauté pan over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.
2. Add the mushrooms, tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.
3. Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.
Each serving: 519 calories; 29 grams protein; 50 grams carbohydrates; 3 grams fiber; 22 grams fat; 3 grams saturated fat; 168 mg cholesterol; 4 grams sugar; 328 mg sodium.
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