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Shrimp Piccata Pasta

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"There's no reason to reserve piccata for veal or chicken. The combination of lemon, capers, and parsley and the buttery wine sauce make a perfect match for shrimp, and the addition of clam juice reinforces the shrimp's briny flavor. 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."

List of Ingredients

◦ 2 tablespoons extra-virgin olive oil
◦ 1 pound large shrimp, peeled, deveined, and halved lengthwise
◦ 4 cloves garlic, minced
◦ ⅛ teaspoon red pepper flakes
◦ � cup dry white wine
◦ 1 (8-ounce) bottle clam juice
◦ 3 tablespoons lemon juice
◦ Salt and pepper
◦ 1 pound linguine
◦ 3 tablespoons drained capers
◦ ⅓ cup chopped fresh parsley
◦ 4 tablespoons unsalted butter, softened


Recipe

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 plate.

Heat remaining 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 ⅓ cup, about 8 minutes.

As sauce cooks, add 1 tablespoon salt and linguine to boiling water and cook until al dente. Reserve � cup cooking water, drain pasta, and return to pot. Add sauce, shrimp, capers, parsley, and butter and toss until butter melts and shrimp is warmed, adding reserved pasta as needed. Season with salt and pepper. Serve.

Serves 4







❧ Simple Side: Rosemary-Olive Focaccia

Adjust oven rack to middle position and heat oven to 400 degrees. Press 1 pound pizza dough into well-oiled 13-by-9-inch baking dish or 10-inch pie plate and dimple surface with your fingers. Brush dough liberally with extra-virgin olive oil and sprinkle with � cup chopped olives, � teaspoon minced fresh rosemary, � teaspoon kosher salt, and � teaspoon pepper. Bake until golden brown, about 30 minutes. Cool on wire rack and serve warm.