Ingredients:
1 pound dry capellini pasta,
10 oz. peeled and deveined shrimp,
3 tbsp. extra virgin olive oil,
1 tbsp. butter,
1 each red, yellow and green peppers,
2 garlic cloves, finely chopped,
2 tbsp. chopped onion,
1 tbsp. fresh basil, chopped,
1 oz. dry white wine,
salt and black pepper to taste.
Recipe: In a large skillet heat the extra virgin olive oil and butter and saute the garlic and chopped onion until lightly golden. Slice the multicolor pepper to julienne and add it in the skillet together with the shrimp. Saute for 5 minutes more or until the shrimp is fully cooked. Deglaze with the white wine, add the basil and season to taste with salt and pepper. Boil the capellini according to package instructions and toss them immediately with the shrimps. Serve the shrimp pasta with some freshly grated Parmesan cheese on top. This shrimp pasta recipe is for four dinner size servings.
