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# Shrimp Piccata Pasta

0

Main Courses
30-Minute Suppers
Pasta
Fish & Seafood

Shrimp Piccata Pasta sounds complicated, but this elegant dish is actually easy to assemble and serve-even on a weeknight.

SERVES 4

## WHY THIS RECIPE WORKS

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 ...

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## GATHER YOUR INGREDIENTS

2 tablespoons
1 pound large shrimp, peeled, deveined, and halved lengthwise
4 medium cloves garlic, minced
⅛ teaspoon red pepper flakes
½ cup dry white wine
1 (8-ounce) bottle clam broth
3 tablespoons lemon juice
Table salt
1 pound linguine
3 tablespoons drained small capers
⅓ cup chopped fresh parsley leaves
4 tablespoons
softened

## KEY EQUIPMENT

*

## BEFORE YOU BEGIN

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.

1

## INSTRUCTIONS

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.

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