One-pot shrimp piccata pasta
Makes:
4 servings
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined and tails removed, shells reserved
2 ½ teaspoons table salt, divided
¼ cup extra-virgin olive oil
7 garlic cloves, peeled (6 smashed, 1 minced)
2 anchovy fillets, rinsed (optional)
½ cup dry white wine
3 ½ cups water
12 ounces (3 ⅓ cups) orecchiette
⅓ cup chopped fresh parsley
2 tablespoons capers, rinsed
½ teaspoon grated lemon zest plus 1 tablespoon juice
½ teaspoon red pepper flakes
Grated Parmesan cheese
1. Cut shrimp crosswise into thirds. Sprinkle shrimp with ½ teaspoon salt; set aside. Combine reserved shrimp shells, oil, smashed garlic and anchovies, if using, in a large Dutch oven and cook over medium heat until shells are spotty brown, 5 to 7 minutes.
2. Stir in wine and cook until the liquid is nearly evaporated, about 2 minutes. Add water and remaining 2 teaspoons salt, increase heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes.
3. Using a spider skimmer or slotted spoon, remove shells from shrimp stock and transfer to a bowl. (Some garlic cloves may be inadvertently removed at this point; this is OK.) Pour any stock that has accumulated in the bottom of the bowl back into the pot. Discard shells.
4. Stir pasta into stock and bring to a simmer. Cover, reduce heat to medium-low and simmer, stirring occasionally, until pasta is al dente, 10 to 14 minutes (some liquid will remain in the bottom of the pot when pasta is al dente).
5. Stir in shrimp and cook, uncovered, until opaque, about 2 minutes, stirring often. Off heat, stir in parsley, capers, lemon zest and juice, pepper flakes and minced garlic. Stir vigorously until the sauce is thickened, about 1 minute. Serve with Parmesan.
Recipe notes: Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you’re using treated shrimp, do not salt the shrimp in Step 1. You can use medium or large shrimp, but you may need to reduce the cooking time in Step 5. The pasta will not absorb all the cooking liquid in Step 4; stirring vigorously in Step 5 helps thicken the sauce so that it coats the pasta.