Capellini al Gamberetti

This delicious shrimp pasta dish comes together in under half an hour, a great weeknight dinner.  The recipe is from Napoli restaurant in Loma Linda California.

6 Tbs. extra-virgin olive oil

1 pound large (16-20 count) shrimp

4 cloves garlic, thinly sliced

1/2 pound sliced mushrooms

1 cup diced tomatoes

1 cup drained jarred or canned artichoke hearts

salt and pepper

1/2 pound capellini (angel hair) pasta, cooked al dente in salted water

1 Tbs. finely chopped parsley

1.  Heat a 12-14 inch saute 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 cooked pasta and parsley, and toss to combine and warm the pasta.  Remove from heat and serve immediately.       Serves 4.

Note:  I used to see sliced garlic in a recipe and think it would be too powerful left in those larger pieces – Wrong!  The finer you chop it the stronger the flavor, and sliced garlic is milder and sweeter when cooked…..go figure.