1. In a very large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until light golden, about 2 minutes. Add the crushed red pepper and cook for 30 seconds. Add the shrimp and cook, stirring occasionally, until white throughout, about 4 minutes. Season with salt and pepper. Add the lemon juice and butter and cook over low heat until the butter is melted and the sauce coats the shrimp.
2. In a large pot of boiling salted water, cook the capellini until al dente. Drain, reserving 1 cup of the pasta cooking water. Return the capellini to the pot. Add the shrimp mixture along with the tomatoes, capers and the reserved pasta cooking water. Toss over low heat until the shrimp are heated through and the pasta is well coated. Season with salt and pepper and serve.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 469 (54%)|
|Amt Per Serving||% DV|
|Total Fat 52.1g||70 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 22.2g|
|Polyunsanturated Fat 15.3g|
|Cholesterol 190.9mg||59 %|
|Sodium 848.8mg||29 %|
|Potassium 580mg||15 %|
|Total Carbohydrate 71.1g||21 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 61.1g|
|Protein 29.7g||42 %|
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Calories per serving: 861
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