Shrimp Pasta Piccata

    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.
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    Shrimp Pasta Piccata

    Recipe by Colu Henry

    Start to Finish: 35 minutes

    Servings: 4

    Ingredients

    • 2 tbsp. butter

    • 1 tbsp. olive oil

    • 1 lb. peeled and deveined large shrimp

    • 1 clove garlic, thinly sliced

    • 1/2 cup dry white wine

    • 4 cups low-sodium chicken stock

    • 1 lemon, zested (1 1/2 tsp.) and juiced (1/4 cup)

    • 1/4 cup capers in brine, drained

    • 12 oz. fusilli

    • 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup for garnish

    • 1/4 cup chopped fresh chives, plus 2 tbsp. for garnish

    Preparation

    1. 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.

    2. 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.

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

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

    5. 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.