Lemon And Shrimp Capellini
- 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
- 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.
- 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.
lemon, coriander seeds, fennel seeds, freshground pepper, chicken broth, white wine, capellini, shrimp, fresh chives, lemon wedges, salt
Taken from www.myrecipes.com/recipe/lemon-shrimp-capellini (may not work)