Shrimp Piccata Pasta
To prepare our Shrimp Piccata Pasta, we seared the shrimp over high heat until just barely cooked through, then set them aside until the sauce was prepared. We used just one pan for cooking both the shrimp and the sauce so the sauce picked up the flavors left behind by the shrimp. We made sure to cook the red pepper flakes with the garlic to maximize their flavor. For cooking pasta, we recommend 1 tablespoon of table salt for every gallon of water. Pasta cooked in unsalted water will taste very bland.
Be sure to toss the shrimp and sauce with the pasta immediately after draining. The hot pasta will heat the shrimp and melt the butter.
- 2 tablespoons extra-virgin olive oil
- 1 pound large shrimp, peeled, deveined, and halved lengthwise
- 4 medium cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 (8-ounce) bottle clam broth
- 3 tablespoons lemon juice
- Table salt
- 1 pound linguine
- 3 tablespoons drained small capers
- 1/3 cup chopped fresh parsley leaves
- 4 tablespoons unsalted butter, softened
- Ground black pepper
Adapted from cookscountry.com
1. Bring 4 quarts water to boil in pot for cooking pasta. Meanwhile, heat 1 tablespoon oil in large skillet over high heat. Add shrimp and cook, stirring, until just opaque, about 1 minute. Transfer to large plate. Heat remaining tablespoon oil in empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30 seconds. Add wine, increase heat to high, and simmer until liquid is reduced and syrupy, about 2 minutes. Add clam broth and lemon juice, bring to boil, and cook until mixture is reduced to 1/3 cup, about 8 minutes.
2. As the sauce cooks, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then transfer to large serving bowl. Toss with sauce, shrimp, capers, parsley, and butter until butter melts and shrimp is warmed through. (Add reserved cooking water if sauce seems dry.) Adjust seasonings with salt and pepper. Serve.