15 mins
Prawn and Peas on Capellini
Recipe by Graham
If you're not aware of it, Capellini is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands, but is sold in a nest-like shape. For this recipe of Prawn and Peas on Capellini it's perfect (otherwise I'd have to call it something else other than Prawn and Peas on Capellini!) because it doesn't dominate the dish - it allows the shrimp to shine through! If you can't get hold of Capellini you can use Fedelini or Vermicellini or Spanish Fideo instead.
NOTE: In USA you would refer to this as Shrimp and Peas on Capellini. Elsewhere there is a differentiation between shrimp (very small) and prawns (much larger).
Chicken with Tarragon (Poulet à l'Estragon) 
Prawn Cocktail (Shrimp Cocktail) Ingredients for Prawn and Peas on Capellini
Currently displaying quantities in US Imperial Measurements
How to Cook Prawn and Peas on Capellini
- Defrost the prawns. Bring a large pan of water to the boil for the pasta. Add salt and a tablespoon of olive oil (it stops the pasta from sticking).
- While the water is heating, peel and thinly slice the garlic. Place two tablespoons of olive oil in a large frying pan on a high heat, add the garlic and stir. Add the defrosted prawns, the frozen peas and a couple of tablespoons of hot water from the pasta pan
- Add the butter, and salt and freshly ground pepper to taste. When the 'liquid' comes to a slight simmer and the shrimp start to turn pink/red, remove the pan from the heat.
- Meanwhile, cook the capellini (or other pasta) according to the directions on the packet. Drain when cooked and drizzle about 3 tablespoons of olive oil over the top. Place in a large serving bowl and, using a slotted spoon, add the prawn and peas mixture from the frying pan. Stir well. Test for seasoning and add a little salt and freshly ground pepper if required. Serve onto individual plates and sprinkle with mint leaves, roughly chopped.
GRAHAM'S HOT TIP:
Being very thin, Capellini is very quickly cooked. If you have to use a thicker pasta, you need to allow for a slightly longer cooking time.
Reviews of Prawn and Peas on Capellini
| December 30 2013 Oh, wow - making this. We have been on such a shrimp kick lately and there is just something about shrimp over angel hair pasta. I substituted fresh basil (chopped fine with parsley) for the mint, because it was available…it was really good. Kaelyn (1 review) |
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Capellini is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands, but is sold in a nest-like shape.
