Shrimp Piccata Pasta

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4
Servings

10m
Prep Time

25m
Cook Time

35m
Ready In

Recipe: #25675

February 17, 2017

Categories: Dinner, Main Dish, Shellfish, Shrimp, Alcohol, Pasta, Linguine, Italian, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wine more

recipe by:
TeresaS

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recipe by:
TeresaS

"This is out of a America's Test Kitchen magazine. It says to be sure to toss the shrimp and the sauce with the pasta immediately after draining. The hot pasta will heat the shrimp and melt the butter."

Original recipe yields 4 servings

Metric US

I've Tried It

Step 1

Bring 4 quarts water to boil in large pot. 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 juice and lemon juice, bring to boil, and cook until mixture is reduced to 1/3 cup, about 8 minutes.

Step 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 bowl. Toss with sauce, shrimp, capers, parsley, and butter until butter melts and shrimp is warmed. (Add reserved cooking water if sauce is dry.) Adjust seasoning with salt and pepper.