Shrimp Piccata Spaghetti
Updated March 24, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
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.
This was very good! Followed the recipe pretty much as written- I decided to add lemon zest for extra punch and skipped parsley for basil and chives- yum! No need to chop the shrimp, I think. I used fresh pasta so the cup of pasta water made it extra creamy. Definitely a hit.
Instead of pasta water, I boiled my shrimp shells to make a broth for the sauce. I also grilled my shrimp and added at the very end to keep it from overcooking. Excellent dish!