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Napoli's capellini al gamberetti

Time 25 minutes
Yields Serves 4
Napoli’s capellini al gamberetti
(Ricardo DeAratanha / Los Angeles Times)
1

Heat a 12- to 14-inch saute 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.

Adapted from Napoli Italian Restaurant in Loma Linda.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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