Shrimp Piccata Spaghetti
Updated March 24, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt and black pepper
- 1pound spaghetti
- 3tablespoons extra-virgin olive oil
- 4tablespoons unsalted butter
- 1medium shallot, finely chopped (½ cup)
- 3garlic cloves, minced
- 1pound cleaned medium shrimp, chopped into ½-inch pieces
- 1cup thawed frozen peas
- 2tablespoons capers, plus 2 tablespoons caper brine
- 3tablespoons lemon juice
- 2tablespoons chopped parsley, plus more for garnish
Nutritional analysis per serving (6 servings)
505 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 27 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Divide pasta in bowls and garnish with more parsley.
Private Notes
Comments
Cut cooking time for the shrimp to no more than 3 minutes.
Added a touch of cream at the end as the sauce did not thicken as expected. Totally delicious and well worth a repeat
INSANELY good, and on the table in 20 mins. To those who don’t get a creamy sauce: boil your pasta in a skillet. Water boils faster, but also gets starchier, and will make a creamier sauce. Used 1.5 lbs shrimp (cook 5 mins), and forgot the lemon and parsley; topped w a bit of parm. SO good.
Save your time and money. I could not get the sauce to thicken even with very starchy pasta water and a crazy amount of stirring so we had noodles in a tasteless broth for new years dinner as that’s what this recipe made. Yes, I added the water slowly to be sure I don’t add too much. I should have known when the main ingredient by far for the sauce was pasta water. The shrimp were overcooked rocks by the time I managed to reduce the broth to something edible but not at all enjoyable.
Yummy. Next time I'll use linguine for a bit more heft from the pasta, add lemon zest, and perhaps a bit of red pepper flakes for a bit more punch. That said, it was great as it was.
Made this with a few adjustments and very tasty, didn't have shallots or peas so used minced white onions and asparagus, asparagus a bit over powering with capers. Also chose to use penne pasta to capture the sauce. The key to getting the proportion of pasta to sauce is to keep pasta separate until serving time and portion out pasta and pour over sauce to meet your desired ratio of pasta to sauce. This method will often leave you with extra pasta to use in another dish.