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Ingredients
- 1 lb. Capellini, prepared according to instruction, just shy of al dente
- 1 lb. raw cleaned medium shrimp
- 1 stick butter
- 1/4 c. extra virgin olive oil, plus more for drizzling
- 5 cloves garlic, pressed or finely minced
- pinch of red pepper flakes
- 1 small shallot, thinly sliced
- 1 lemon, thinly sliced
- 1 tin anchovies in olive oil
- 2 tbsp. fresh parley, rough chopped
- Parmigiano Reggiano for garnish
- SPST
- olive oil for drizzling
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Reviews
October 14, 2012
This recipe will work well with crab meat as well. Use 1 lb. claw or lump crab meat, tossed gingerly to retain it's texture!I've cooked/tasted this recipe!This is a variation
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