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Lemon and Shrimp Capellini

Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 520
  • caloriesfromfat 6.2 %
  • protein 47 g
  • fat 3.6 g
  • satfat 0.6 g
  • carbohydrate 69 g
  • fiber 4.1 g
  • sodium 290 mg
  • cholesterol 173 mg

How to Make It

  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.

  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.