Shrimp Scampi with Capellini Pasta

from the kitchen of Chef Marissa DioGuardi 

8 servings

Amount	Unit	Ingredients
1	lb	Capellini pasta
2	Tbsp	Oil
6	Tbsp	Unsalted butter
4	tsp	Garlic, peeled and minced
1	tsp	Crushed red pepper
1¼	lbs	Shrimp (26/30)
1	tsp	Ground black pepper
2	Tbsp + 1 tsp	Salt
1	tsp	Italian seasoning
½	C	Grated parmesan
1	Tbsp	Lemon Juice
4	C	Fresh spinach
2	Tbsp	Fresh parsley, chopped

• Bring 5 quarts of water to a boil in a sauce pot. Once water is boiling, add 2 Tbsp of salt.
• Add the pasta and stir to keep the pasta from sticking. Once pasta is done, turn off the heat.
• Quickly and loosely drain the pasta into a colander in the sink. Noodles should still be wet. Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta.
• In a sauté pan over medium heat, combine the oil with the garlic, red pepper flake, 1 tsp of salt, and black pepper.
• Add the shrimp and cook until pink in color. Then add the spinach and Italian seasoning until the spinach has wilted.
• Turn the heat down to low and add in your warm pasta, butter, parmesan, parsley, and lemon juice before serving.

Chef Marissa DioGuardi