Rinse and clean the shrimp, removing the skin and tails.

In a large bowl, combine the shrimp, lemon zest, lemon juice,
capers, minced garlic, olive oil, salt and pepper and set aside to
marinate for at least an hour.

Bring a large pot of salted water to boil and cook the pasta until al
dente. Strain the pasta, toss in the bowl with the marinated shrimp
and serve immediately.
LA CUCINA EOLIANA E SICILIANA                                                                           
                                                          the food of the eolian islands and sicily

copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
conchiglie ai gamberetti crudi

shell pasta with raw baby shrimp


1/2  pound small shrimp
1/2  pound medium shell pasta (conchiglie)
1     lemon, zested and juiced
2     tablespoons capers
2     garlic cloves, minced
1/4  cup chopped parsley
1/4  cup extra virgin olive oil
      salt and freshly ground pepper