Best 5 Shrimp Durango Capellini Recipes

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Shrimp durango capellini is a delectable dish that combines the bold flavors of Mexican cuisine with the delicate texture of capellini pasta. In this article, we will guide you through the culinary journey of creating this flavorful dish, offering a step-by-step recipe that will tantalize your taste buds and impress your dinner guests. Get ready to embark on a culinary adventure as we explore the perfect recipe for shrimp durango capellini!

Let's cook with our recipes!

SHRIMP CAPELLINI



Shrimp Capellini image

This simple, yet delicious, recipe is by Chef Kathy Cary. It is a favorite among her customers at Lilly's. I found it in the newspaper.

Provided by SkinnyMinnie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb capellini (or other long, thin pasta)
1 head broccoli, cut into florets
1/2 cup pimiento, drained and diced
2 scallions, chopped
1 1/2 cups artichoke hearts
1 1/4 cups olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 tablespoon dried dill or 2 tablespoons fresh dill
1 1/2 lbs medium shrimp, cooked and peeled
1/2 cup parmesan cheese

Steps:

  • Cook the capellini in a large pot of boiling salted water until tender, 7-10 minute.
  • Drain and rinse in cold water.
  • Blanch the broccoli in boiling water for 2-3 minute.
  • Drain and run under cold water.
  • Toss all of the ingredients together in a large bowl and serve.

Nutrition Facts : Calories 1137.9, Fat 75.7, SaturatedFat 12.3, Cholesterol 270.2, Sodium 1585, Carbohydrate 64.5, Fiber 10.1, Sugar 5.2, Protein 54

CAPELLINI AND SHRIMP ALLA ROSA



Capellini and Shrimp Alla Rosa image

This is probably my favorite pasta recipe of all time. Originally from Food & Wine's "Pasta" cookbook, I've tweaked it over the years to my taste. Here's their description: "Slender capellini soak up sauce like a blotter. So, toss the pasta first with butter and then ladle the basil-infused sauce over each portion." Their wine recommendation is a Vinho Verde from Portugal. Yum, one of my favorites too! This recipe doubles and triples very well - I've served it many times for dinner parties and everyone loves it.

Provided by Jostlori

Categories     European

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
1 onion, chopped
4 garlic cloves, minced
1/2 teaspoon dried red pepper flakes
1 teaspoon salt
1 (28 ounce) can diced tomatoes, with juice
3 tablespoons heavy cream
3/4 lb medium shrimp, shelled and deveined
2 tablespoons fresh basil, chopped
3/4 lb capellini or 3/4 lb angel hair pasta

Steps:

  • In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.
  • During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
  • Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary)
  • Add the heavy cream and bring the sauce to a boil over moderate heat.
  • Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
  • Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.
  • Toss the pasta with the remaining 1 tablespoon butter.
  • The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
  • You can pass freshly grated parmesan at the table, if desired.

Nutrition Facts : Calories 569.9, Fat 18.3, SaturatedFat 10.3, Cholesterol 153.4, Sodium 1186.4, Carbohydrate 76.3, Fiber 5.7, Sugar 8.7, Protein 25.4

SHRIMP DURANGO



Shrimp Durango image

Sauteed shrimp braised with white wine and lime juice and seasoned with cilantro and cayenne pepper. Simple, quick and delicious. Serve with a grilled corn and salsa salad.

Provided by Bill Echols

Categories     Shrimp Recipes

Time 25m

Yield 6

Number Of Ingredients 8

1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
½ cup white wine
2 tablespoons lime juice
½ bunch cilantro, finely chopped
⅛ teaspoon cayenne pepper
salt and pepper to taste

Steps:

  • Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
  • Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
  • Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 56.9 g, Cholesterol 130.3 mg, Fat 8.8 g, Fiber 2.7 g, Protein 25.6 g, SaturatedFat 4.3 g, Sodium 160.1 mg, Sugar 2.9 g

SHRIMP DURANGO RECIPE



Shrimp Durango Recipe image

Provided by Motto

Number Of Ingredients 8

1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons lime juice
1/2 bunch cilantro, finely chopped
1/8 teaspoon cayenne pepper
salt and pepper to taste

Steps:

  • Directions Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well. Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside. Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve. Nutritional Information Amount Per Serving Calories: 422 | Total Fat: 8.8g | Cholesterol: 130mg Powered by ESHA Nutrient Database ADVERTISE WITH US ADVERTISEMENT reviewscustom versionspeople who saved this view all reviews » Reviewed on Sep. 21, 2006 by ANGELINAZOOM I've been making this recipe for over a year now, with some changes that may improve it for... Reviewed on Nov. 15, 2007 by BATCAVES Giving this 4 stars because I made a lot of modifications (5 stars with mods :)). I only used... Reviewed on Mar. 3, 2009 by Traci's Kitchen I loved it!... Exactly what I was craving!... All the flavors blended perfectly! Zesty lime,... 20 Ingredients - 20 Meal Ideas Stock up on these 20 ingredients for everything you need to make 20 delicious dinners. Click here! Reviewed on Aug. 9, 2008 by BLONDIENEG This was an interesting dish - very light flavors of lime and cilantro. I think next time I... Reviewed on Oct. 23, 2006 by MARYHM The first thing I said was "Tastes like Mexico"! We vacation in Cancun, and this reminds me of... Reviewed on May 11, 2003 by SHELLSAY1969 My family thought it was delicious, even my 5 year old. I added some finely chopped green... Reviewed on May 11, 2003 by LindaT This was a very tasty way to use shrimp. I served mine over spinach fettucine instead of... Reviewed on Jan. 18, 2003 by LEE THRASH You just can't beat these ingredients... cilantro, lime, white wine, and cayenne... unless you... Reviewed on Feb. 2, 2006 by Tre really good, however i am going to add garlic next time, i like adding garlic to everything... Reviewed on Jan. 18, 2003 by APPLE99 This is a great recipe!!!!!!! try it! :)

CAPELLINI WITH SHRIMP, PEPPERS, AND SALAMI



Capellini with Shrimp, Peppers, and Salami image

Super-thin capellini pasta cooks faster than other varieties; sweet and slightly spicy peppers, with strips of salami, add instant flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 7

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 pepperocini, stems removed, thinly sliced crosswise
8 ounces capellini pasta (angel-hair)

Steps:

  • 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.
  • 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.

Tips:

  • Use fresh shrimp for the best flavor.
  • If you don't have capellini, you can use another type of thin pasta, such as angel hair or vermicelli.
  • To make the shrimp durango sauce, be sure to cook the shrimp and vegetables until they are tender.
  • Add the pasta to the sauce and cook until it is al dente.
  • Serve the shrimp durango capellini immediately, garnished with fresh parsley.

Conclusion:

Shrimp durango capellini is a delicious and easy-to-make dish that is perfect for any occasion. The combination of shrimp, vegetables, and spicy sauce is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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