This dish is inspired by one of my favorite pasta places in New York City – Il Corallo Trattoria in Soho. When I went there for the first time, I was blown away by the simplicity but deliciousness of their Capellini Limone. This recipe is meant to recreate the dish at home. While it is not exactly the same, I think that I was able to capture the essence of the dish: clean and fresh flavors, simple, and feels like summer.
- 1/2 box of angel hair pasta
- 1/2 lb of shrimp, peeled and deveined
- 1 teaspoon McCormick Montreal Steak Seasonings
- 1 tomato, chopped
- 1 medium red onion, julienned
- 1 lemon, juiced
- 1 cup fresh basil leaves, thinly chopped
- 3 cloves garlic, minced
- salt and pepper to taste
- 2 tablespoons Parmesan Cheese, freshly grated
- Marinate shrimps with 1 teaspoon McCormick Montreal Steak Seasoning for 5-10 minutes.
- Bring a large pot of water to boil, add salt and spaghetti. Cook for 4-5 minutes or follow instructions on the box. Add two tablespoons of olive oil to the pasta and mix well.
- Heat oil in a skillet over high heat. Add shrimp and cook until the shrimps are opaque. Remove from skillet.
- In the same skillet, stir in garlic, onion and tomato, cook for a couple minutes. Add pasta and lemon juice, cook for 1-2 minute or until everything cooked through. Then add basil and shrimp. Serve with Parmesan cheese, salt and pepper.