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Creamy Shrimp Piccata

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 40 mins
Total time 1 hr, 5 mins
Yield

Makes 6 servings

Save on prep time by buying shrimp peeled and deveined.

Ingredients

  • 8 ounces spaghetti
  • 1 1/2 pounds peeled and deveined, large raw shrimp
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 2 shallots, minced (about 1/3 cup)
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (2 oz.) freshly shredded Parmigiano-Reggiano cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 cup capers, drained and rinsed
  • Herbed Breadcrumbs
  • Garnish: chopped fresh flat-leaf parsley

How to Make It

  1. Cook spaghetti according to package directions. Drain, reserving 1/4 cup hot pasta water.

  2. Cook shrimp in hot olive oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or just until pink. Remove from skillet. Add butter to skillet. Cook shallots in melted butter, stirring often, about 3 minutes or until softened. Add garlic, and cook 30 seconds.

  3. Stir in wine, and cook, stirring often, 2 to 3 minutes or until reduced to about 1 Tbsp. Stir in heavy cream and next 3 ingredients, and cook, stirring often, 5 minutes or until slightly thickened. Stir in cheese, lemon juice, spaghetti, and reserved 1/4 cup pasta water. Reduce heat to medium-low, and cook 5 minutes. Stir in shrimp and capers, and cook, stirring constantly, 5 minutes or until heated through. Remove from heat, and sprinkle with Herbed Breadcrumbs.