Go ahead and drink the wine you don't use making this fresh, indulgent dish. The one pan you used making it can wait until the morning.


Credit: Photography by Nicole Franzen

Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • In a large deep skillet, melt the butter in the oil over high heat. Add the shrimp; season with salt and pepper. Cook the shrimp, turning them once, until just cooked through, 2 to 3 minutes. Transfer the shrimp to a plate.

  • Add the garlic to the skillet; cook, stirring often, until golden, about 1 minute. Stir in the wine, scraping up any browned bits from the bottom of the pan.

  • Add the stock, half the lemon zest, the lemon juice, capers, and 1/2 cup water; season with salt. Bring to a boil.

  • Add the pasta. Cook, stirring often, until the pasta is al dente, about 10 minutes.

  • Off heat, add the shrimp, 1/2 cup parsley, and 1/4 cup chives. Toss to coat the pasta; season. Divide among bowls. Garnish with the remaining herbs and lemon zest.