Capellini with Shrimp, Peppers, and Salami


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


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.

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