Lemon and Shrimp Capellini

Lemon and Shrimp Capellini

  • Yield: Makes 4 servings


  • 1 none 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
  • none Lemon wedges
  • none Salt


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.

Nutritional Information

Amount per serving
  • Calories: 520none
  • Calories from fat: 6.2%
  • Protein: 47g
  • Fat: 3.6g
  • Saturated fat: 0.6g
  • Carbohydrate: 69g
  • Fiber: 4.1g
  • Sodium: 290mg
  • Cholesterol: 173mg

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Lemon and Shrimp Capellini Recipe