Scampi con Capelli d’Angelo

Large shrimp in garlic butter sauce over pasta nests.


Cooking the capelli d’angelo or angel hair nests.

Ingredient Still Life.
Butter, garlic, lemon, parsley, chardonnay, vermouth.
Saute lots of minced garlic in butter taking care not to brown the butter nor the garlic. Then add a splash of chardonnay and a splash of vermouth, add the shrimp, then finish with a squeeze of lemon and sprinkle with parsley.

Serve the shrimp in their own little nests.

Having a dinner party? This would make a fabulous pasta course, serve each guest one nest. Top each shrimp with a little caviar. Very rich, elegant, flavorful!

This post was inspired by Simona of Briciole. She explains the difference between capellini and capelli d’angelo. I have a lot more to learn about scampi vs. gambero, too!
Thanks Simona!

8 thoughts on “Scampi con Capelli d’Angelo”

  1. I am so honored, Lori Lynn. What you made is just beautiful and so elegant. I can smell it too. Scampo is an interesting word and a good suggestion: I’ll put it in my queue.

  2. To My Italian Mentors:
    Thanks Maryann and Simona!
    Say, did I get the title post “Scampi con Capelli d’Angelo” correct in Italian?

    I really like these little nests, I will definitely come up with some more recipes for them. I like the individual serving idea.
    And oh yea, it is garlicy!

  3. Hi CM – Welcome! I would serve an antipasto platter first; small bites with a variety of flavors such as cured meats, marinated vegetables, olives, marinated peppers, and various cheeses, with of course, lots of crusty Italian bread. Let me know how it goes.

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