Lemon and Shrimp Capellini
How to Make It
Step 1
1
Rinse lemon; trim and discard thin slices from each end. Thinly slice lemon, saving the juice; discard seeds and finely chop fruit. Put fruit and juice in a 5- to 6-quart pan. Add coriander seeds, fennel seeds, pepper, broth, and wine. Bring to a boil over high heat. Add pasta, stir, then add shrimp; stir often until pasta is tender to bite and shrimp are opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes.
Step 2
2
Add chives. Using two forks, lift pasta mixture to mix, then transfer equally to wide bowls, adding any remaining broth. Garnish with lemon wedges to squeeze over portions; add salt to taste.
Ingredients
1 lemon
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon fresh-ground pepper
6 cups fat-skimmed chicken broth
1/2 cup dry white wine
3/4 pound dried capellini (angel hair) pasta
1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained
1/2 cup minced fresh chives or green onions
Lemon wedges
Salt
Directions
Step 1
1
Rinse lemon; trim and discard thin slices from each end. Thinly slice lemon, saving the juice; discard seeds and finely chop fruit. Put fruit and juice in a 5- to 6-quart pan. Add coriander seeds, fennel seeds, pepper, broth, and wine. Bring to a boil over high heat. Add pasta, stir, then add shrimp; stir often until pasta is tender to bite and shrimp are opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes.
Step 2
2
Add chives. Using two forks, lift pasta mixture to mix, then transfer equally to wide bowls, adding any remaining broth. Garnish with lemon wedges to squeeze over portions; add salt to taste.
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