Under 30 Minutes

Under 30 Minutes

Capellini with Shrimp, Peppers, and Salami

Red, orange, and yellow peppers work best here, adding sweetness and sunny color to angel-hair pasta. Adjust the amount of peperoncini to suit your family's taste.

Source
Everyday Food, December Winter 2007
Capellini with Shrimp, Peppers, and Salami
  • prep 20 mins
  • total time 20 mins
  • servings 4

Ingredients

  • Coarse salt and ground pepper

  • 3 tablespoons olive oil

  • 3 mixed bell peppers (ribs and seeds removed), thinly sliced lengthwise

  • 1 pound frozen large shrimp (peeled and deveined), thawed

  • 2 ounces thinly sliced Genoa salami, cut into strips (1/2 cup)

  • 1/4 cup peperocini, stems removed, thinly sliced crosswise

  • 8 ounces capellini pasta (angel-hair)

Directions

  1. Step 1

    Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add bell peppers, and cook, tossing, until crisp-tender, 3 to 5 minutes. Add shrimp, and cook, tossing, until opaque throughout, 2 to 3 minutes. Stir in salami and pepperoncini; season with salt and pepper.

  2. Step 2

    Cook pasta until al dente; drain, and return to pot. Add remaining 2 tablespoons oil to pasta in pot; season with salt and pepper, and toss to combine. Serve pasta topped with shrimp mixture and pan juices.

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Reviews (3)

  • jakenapril
    3 Mar, 2011

    I made this today for lunch and was pleasantly suprised by the simplicity of this simple yet flavorful pasta. The angel hair picked up all the flavors in the shrimp mixture although I would've liked a bit more pepperoncinis. Can't wait to make this tasty dish again!
  • psofey
    23 Feb, 2010

    This was delicious, quick and simple. I used a low-fat salami and one serving was 6 Weight Watchers points. Yummy diet food, I'll say!
  • rosemary1956
    21 Feb, 2009

    This was really fabulous and extremely easy to put together. I added grape tomatoes sliced in half, and a couple of cloves of garlic when sauteing the vegetables. I was curious about the use of salami, but it was really a nice touch. Lots of fresh grated parm on top. Love, love, love this and will definately make it again. Wouldn't hesitate to serve it at a dinner party to pasta lovers, it's that good.
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