Barraco's Capellini Recipe
Make Barraco's Capellini Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce Base
Add-ins & Protein
Finishing
Method
Pasta
- 1
Boil pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz capellini and cook until just al dente (about 2–3 minutes, check package). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Sauce Base
- 2
Sauté aromatics
In a large skillet or sauté pan over medium heat, warm 3 tbsp extra-virgin olive oil and 2 tbsp unsalted butter until butter melts and foam subsides. Add 6 sliced garlic and 1 minced shallot; cook 1–2 minutes until fragrant and softened but not brown.
- 3
Add heat and deglaze
Stir in 1 tsp crushed red pepper flakes and cook 20–30 seconds. Pour in 1 cup dry white wine to deglaze, scraping any browned bits. Increase heat to medium-high and simmer until wine reduces by about half (3–4 minutes).
- 4
Finish sauce base
Add 1 cup broth, 2 tbsp fresh lemon juice and 1 tsp lemon zest. Bring to a gentle simmer and cook 2–3 minutes to meld flavors.
Add-ins & Protein
- 5
Cook shrimp (if using)
If using shrimp, pat them dry and season lightly with salt and pepper. Push sauce to the side of the pan or use a second skillet heated to medium-high with 1 tbsp olive oil. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Transfer shrimp to a plate and keep warm.
- 6
Add sun-dried tomatoes and spinach
Reduce heat to medium. Stir in 1 cup julienned sun-dried tomatoes and 4 cups baby spinach into the sauce. Cook, stirring, until spinach wilts (1–2 minutes).
Combine & Finish
- 7
Toss pasta with sauce
Add drained capellini to the skillet with the sauce. Add reserved 1 cup pasta water gradually as needed (start with 1/4 cup) to loosen sauce and help emulsify. Toss gently with tongs for 1–2 minutes until pasta is evenly coated and creamy. If sauce seems thin, simmer 30–60 seconds to reduce; if too thick, add more pasta water by tablespoons.
- 8
Finish with butter, cheese and herbs
Off the heat, stir in 1 tbsp cold cubed butter and 3 tbsp grated Parmigiano-Reggiano to enrich and slightly thicken the sauce. Return cooked shrimp to the pan (if used) to warm for 30 seconds. Season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to taste. Fold in chiffonaded basil leaves.
- 9
Serve
Divide the capellini among warm plates or bowls. Garnish with additional Parmigiano or basil if desired. Serve immediately.