Tuscan Shrimp with Lemon Caper Capellini Print Email

1 lb Wild American Shrimp, peeled & deveined
2 TBS olive oil
1 tsp Tony’s Tuscan Grill Rub
zest of one orange or lemon
1 clove garlic, minced – optional
1 pint Tony’s Lemon Caper Capellini

Combine peeled shrimp with olive oil, Tony’s Tuscan seasoning, zest and garlic, if using, and marinate in refrigerator for at least 15 minutes.

Saute, stir fry, broil or skewer and grill just until the shrimp is just done, 2-3 minutes depending on size and conditions. Meanwhile, warm Lemon Caper Capellini with 1 TBS water in microwave.

Serve shrimp over warmed pasta with a side of arugula, baby spinach or spring greens salad tossed in olive oil and lemon or a scant amount of your favorite Italian dressing.

Also great with scallops – marinade and sear in a skillet.

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