Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

CAPELLINI GAMBERI




Source of Recipe


wbrz.com, Dinardo's Italian Restaurant


List of Ingredients




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



Recipe



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.