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Capellini with Shrimp, Peppers, and Salami

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.

Everyday Food, December Winter 2007 http://www.marthastewart.com/326915/capellini-with-shrimp-peppers-and-salami
3.5
Rated
70100(2)2
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 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. 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. 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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