Pasta Capri, A Domenic's Original

Lynnda Cloutier


Straight from Monterey, California. Probably the most copied dish in Monterey.

★★★★★ 2 votes


1/2 lb. linguini pasta
1 oz.olive oil
6 green onions
2 medium shallots
1 ripe tomato
6 oz. butter
12 oz. bay shrimp, cooked and peeled
1/2 cup black and green olives, pitted and chopped
1/2 cup sliced black olives
fresh cracked black pepper
1/4 cup dry white wine
lemon and parsley for garnish


1Cook pasta to pkg. directions , in lightly salted boiling water. Drain and toss lightly with olive oil.
2Chop onions and shallots coarsely. Dice tomato. Preheat large oiled saute pan over high heat. Add butter, shrimp, tomato, onions and saute for 1 minute. Add shallots, olives, and black pepper and saute for 1 minute. Add wine, reduce heat and simmer til creamy. Add more wine or pasta water if it becomes too dry. Put drained pasta in a bowl and pour sauce on top of pasta. Garnish with sliced lemon and parsley. Serves 2

About this Recipe

Course/Dish: Fish, Pasta
Regional Style: Italian