1 pound dry capellini pasta; 10 oz. peeled and deveined shrimp; 3 tbsp. extra virgin olive oil; 1 tbsp. butter;
1 each red, yellow and green bell peppers;
2 garlic cloves, finely chopped; 2 tbsp. chopped onion; 1 tbsp. fresh basil, chopped; 1 oz. dry white wine; sea salt and black pepper to taste.
Recipe: In a large skillet heat the extra virgin olive oil and butter and saute the garlic and chopped onion until lightly golden. Slice the multicolor pepper to julienne and add it in the skillet together with the shrimp. Saute for 5 more minutes or until the shrimp is fully cooked. Deglaze with the white wine, add the basil and season to taste with salt and pepper. Boil the capellini according to package instructions, strain them and toss them immediately with the shrimps. Serve the shrimp pasta with some freshly grated Parmesan cheese on top. This shrimp pasta recipe is for four dinner size servings. If you don't have capellini, I suggest that you use linguine, spaghetti or bow tie noodles for this shrimp pasta recipe.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.