Name: Napoli's capellini al gamberetti Recipe
Total time: 25 min
Yield: Serves 4
Ingredients: 6 tablespoons extra-virgin olive oil; 1 pound large (16 to 20 count) shrimp, peeled and cleaned; 4 cloves garlic, thinly sliced; 1/2 pound sliced mushrooms; 1 cup diced tomatoes; 1 cup drained jarred artichokes; Salt and pepper; 1/2 pound capellini (angel hair) pasta, cooked al dente in salted water; 1 tablespoon finely chopped parsley

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By Noelle Carter

March 10, 2011

Hello, Noelle. I live in the Inland Empire, and I love this restaurant in Loma Linda called Napoli. The food and the service are always wonderful. Everything on the menu is usually very good, however my favorite is the capellini al gamberetti. I have tried to make it at home, but, alas, something/everything is missing. Could you please try to get the recipe?

Maria Wallace

Highland

Dear Maria: The people at Napoli were happy to share their recipe for capellini al gamberetti, which we’ve adapted here.

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6 tablespoons extra-virgin olive oil

1 pound large (16 to 20 count) shrimp, peeled and cleaned

4 cloves garlic, thinly sliced

½ pound sliced mushrooms

1 cup diced tomatoes

1 cup drained jarred artichokes

Salt and pepper

½ pound capellini (angel hair) pasta, cooked al dente in salted water

1 tablespoon finely chopped parsley

Heat a 12- to 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.

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.

Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.

Adapted from Napoli Italian Restaurant in Loma Linda.