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.
Publish date:
Shrimp Pasta Piccata

Recipe by Colu Henry

Start to Finish: 35 minutes

Servings: 4


  • 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


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.