Capellini with Olive Oil Poached Shrimp, Fresh Herbs & Lemon

By • October 14, 2010 • 2 Comments

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Serves 2

  • 1/2 box of capellini
  • 1/4 pound of shrimp (3 shrimp per person)
  • fresh tarragon
  • fresh lemon thyme
  • 1 lemon
  • 2 cloves of garlic
  • chili flake
  • olive oil
  • sea salt
  • pepper
  1. Fill a pot with water and bring to a boil. Rinse and clean your shrimp. Pat dry and set aside. In a large pan heat a good amount of olive oil, enough to coat the bottom of the pan and turn on medium heat. Thinly slice 2 cloves of garlic. Place garlic in the olive oil. You dont want the garlic to burn, you want it to cook slowly and infuse the oil. Add a pinch of chili flake. Place your shrimp in the oil and season with salt and pepper. Cook for 2-3 minutes per side, till they are bright pink and tender. Capellini only takes 3 minutes to cook, so wait till you are ready with the rest of your meal before you cook it. When the capellini is finished drain and toss the pasta with the shrimp, garlic and chili flakes. Put the zest and juice of one lemon. Tear pieces of fresh tarragon and lemon thyme, toss in with the pasta. Taste and season with more salt if needed. So easy, bright and fresh with hardly any cook time.
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Tags: lemon, pasta, poached

Comments (2) Questions (0)


about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

We had this almost every week when I was growing up--with lots of parmesan cheese and butter!


about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

This sounds delicious! Quick weeknight dinner - on the list it goes!!