Sun-dried Tomato & Caper Shrimp Fettuccini with Summer Asparagus (GF/Grain Free/Soy Free Cappello’s Pasta)

This Sun-dried tomato caper shrimp fettuccini was inspired by none other than Frank Prisinzano. He recently did an oil and garlic tutorial which used anchovies as the salty addition and while I wasn’t using the exact method since I wasn’t using dried pasta, I decided to use capers & sun-dried tomatoes to boost the dish in a similar way.

What I used:

  • 10 large shrimp (wild caught)
  • 1 package Cappello’s Fettuccini
  • 2 spoonfuls of Trader Joe’s Sun-dried Tomatoes
  • 2 spoonfuls of Capers
  • Plenty of olive oil/grape seed oil
  • 1 bunch of asparagus
  • juice from 1/2 lemon
  • 2 cloves of garlic sliced thin
  • white wine (you’ll eyeball this but maybe half a cup)

How to:

  1. Heat a large sauté pan to medium/high heat then add the oil and garlic. Quickly brown the garlic and then add in the cappers & sun-dried tomatoes. Let this get nice and hot then add the lemon juice and white wine and keep letting the sauce reduce and simmer.
  2. Cook the pasta in boiling water per the instructions (takes about 3 minutes) I did it for even less time since I tossed the pasta right into the sauce and let it sit for about a minute to soak up the deviousness.
  3. Simply steam the asparagus in a high heat pan, with a little bit of oil & water.
  4. Serve & enjoy right away!

It was light and summery, but those noodles feel decadent especially with the salty capers and savory sun-dried tomatoes. All in all it was quick and easy and did the trick!

For other awesome Cappello’s dishes check out this lasagna post, this vodka gnocchi post, and this pesto gnocchi one too!

AlmondsAndAsana_ShrimpFettuchiniPrepAlmondsAndAsana_ShrimpFettuchiniAlmondsAndAsana_ShrimpFettuchiniCloseUp

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