February 17, 2017
Dinner, Main Dish, Shellfish,
Shrimp, Alcohol, Pasta, Linguine, Italian, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wine more
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"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."
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.
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.
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I have had Chicken Piccata and thought it would be excellent using shrimp and it was just as delicious with the shrimp. Used linguine for my noodles and they soaked up the juices and flavored the pasta. Rich in flavor and very delicious bite after bite. I will make this many times in the future!
Such a great full flavored shrimp pasta. We loved this so much!