Shrimp Piccata Spaghettini

8 01 2018

I made this lovely pasta dish for my family and they gobbled it up. You could substitute scallops or fish for the shrimp if you like. The key is to add a little pasta water to the pasta when you toss it with the sauce otherwise it is a little dry. 

Serves 4


3 tbsp olive oil

1 pound large shrimp, peeled and deveined

6 cloves garlic, minced

1/4 tsp red pepper flakes

1/2 cup dry white wine

1 (8oz) bottle clam juice

4 tbsp lemon juice

sea salt

1 pound spaghettini or angel hair or linguine

3 tbsp drained capers

1/3 cup chopped fresh Italian parsley

4 tbsp unsalted butter, softened

black pepper, freshly ground

  1. Bring a large pot of water to boil to cook the pasta. Meanwhile, heat 1 tbsp oil in a skillet over high heat. Add shrimp and cook through about 2 minutes. Remove from skillet.
  2. Heat remaining 2 tbsp oil in skillet, add garlic and saute for 30 seconds. Add in wine, and reduce wine until liquid is syrupy like a glaze. Add in clam broth and lemon juice, bring to boil, and cook until mixture is reduced to 1/3 cup, about 10 minutes.
  3. As the sauce cooks, add salt into pasta water. Add pasta into boiling water and cook until al dente. Reserving 1/2 cup of pasta water, drain the pasta. In a large bowl, toss the hot pasta with the sauce, shrimp, capers, parsley, butter and pasta water until butter is all melted. Season to taste with salt and pepper and more lemon juice if desired. Serve.



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