Shrimp Piccata Spaghetti

  • YIELD: 4 to 6 servings
  • TIME: 25 minutes
The zesty piccata sauce of fresh lemon juice, briny capers and rich butter is the inspiration behind this weeknight seafood pasta. Plump, meaty shrimp pair perfectly with the pantry-staple sauce, which is simple yet fresh and bright. The chopped shrimp are gently cooked over low heat in a shallot and garlic-infused olive oil to keep them tender. Peas are an easy way to add a vegetable with pops of sweetness. (Thawed frozen corn would also work well.) The dish is finished with fresh parsley, but other herbs like basil, chives or dill would yield equally delicious results.

INGREDIENTS

  •  Kosher salt and black pepper
  • 1 pound spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 medium shallot, finely chopped (1/2 cup)
  • 3 garlic cloves, minced
  • 1 pound cleaned medium shrimp, chopped into 1/2-inch pieces
  • 1 cup thawed frozen peas
  • 2 tablespoons capers, plus 2 tablespoons caper brine
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped parsley, plus more for garnish

PREPARATION

  1. Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
  2. While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds.
  3. Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat.
  4. Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
  5. Divide pasta in bowls and garnish with more parsley.

SOURCE

https://cooking.nytimes.com/recipes/1023071-shrimp-piccata-spaghetti

LESSONS LEARNED

  • I enjoyed this.
  • Not very complicated and a bit different.
  • Remember to save the pasta water. I forgot and used fresh water.

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