Culinary SOS: Napoli's capellini al gamberetti

Culinary SOS: Napoli's capellini al gamberetti
Napoli's capellini al gamberetti (Ricardo DeAratanha / Los Angeles Times)

Hello, Noelle.

I live in the Inland Empire, and I love this restaurant in Loma Linda called


. The food and the service are always wonderful. Everything on the menu is usually very good, however my favorite is the capellini al gamberetti. I have tried to make it at home, but, alas, something/everything is missing. Could you please try to get the recipe?

Maria Wallace


Dear Maria:

Napoli was happy to share its recipe for capellini al gamberetti, which we've adapted below.

Napoli's capellini al gamberetti

Total time:

25 minutes




Adapted from Napoli Italian Restaurant in Loma Linda

6 tablespoons extra-virgin olive oil

1 pound large (16 to 20 count) shrimp, peeled and cleaned

4 cloves garlic, thinly sliced

1/2 pound sliced mushrooms

1 cup diced tomatoes

1 cup drained jarred artichokes

Salt and pepper

1/2 pound capellini (angel hair) pasta, cooked al dente in salted water

1 tablespoon finely chopped parsley

1. Heat a 12- to 14-inch sauté pan

over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.

2. Add the mushrooms,

tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.

3. Stir in the pasta

and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.

Each serving:

519 calories; 29 grams protein; 50 grams carbohydrates; 3 grams fiber; 22 grams fat; 3 grams saturated fat; 168 mg cholesterol; 4 grams sugar; 328 mg sodium.


Send Culinary SOS requests to

or Culinary SOS, Food section,

Los Angeles Times

, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.