Shrimp Piccata Pasta
by Irene Vlach
Ingredients
- 1 lb crevettes, extra large, peeled, deveined
- 1/4 cup huile d'olive
- 7 gousse ail, 6 smashed, 1 minced
- 2 anchois, filets
- 1/2 cup vin blanc
- 12 oz pates, orechiette
- 1/3 cup persil, chopped
- 2 Tbsp capres
- 1/2 tsp citron, zeste
- 1 Tbsp citron, jus
- 1/2 tsp red pepper flakes
- parmesan
Instructions
If there are reserved shrimp shells, cook with smashed garlic and anchovies until shells are
spotty brown, 5-7 '. Stir in wine and cook until the liquid is nearly evaporated, about 2'. Add
water and bring to a boil. Simmer for 5'. Remove shells from stock and discard, puttting any
accumulated stock back to pot. Stir pasta into stock and bring to a simmer. Cover, reduce heat
and simmer, stirring occasionally, until pasta is al dente, 10-14'. Some liquid will remain in
the bottom of the pot when pasta is done. Stir in shrimp and cook uncovered, until opaque, about
2', stirring often. Off heat, stir in parsley, capers lemon zest and juice, pepper flakes and
minced garlic. Stir until sauce is thickened, about 1'. Serve with
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