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Pasta Capri
(serves 4)
from Domenico's on the Wharf in Monterey, California
14 oz. fresh homemade pasta 4 oz. green onions, thinly cut
Salt to taste 4 tsp. shallots, chopped
3 oz. olive oil 4 oz. olives, sliced
6 oz. butter 1 tsp. black pepper
12 oz. bay shrimp, peeled & cooked 6 oz. white cooking wine
4 oz. tomatoes, diced
  • Cook pasta in lightly salted boiling water.   Drain and toss with 1 oz. olive oil.
  • In large sauté pan, heat remaining olive oil over high heat.  Add butter, shrimp, tomatoes, and onions.  Sauté for 1 minute.
  • Add shallots, olives and pepper.  Sauté for 1 minute. 
  • Add wine.  Lower heat and simmer until creamy.
  • Add more wine or pasta-water if it becomes too dry.
  • Pour over drained pasta in a bowl.
  • Garnish with sliced lemon and parsley.

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