Shrimp Piccata Spaghetti

1. Cook the Spaghetti

Set a large pot of water to boil over high heat and generously salt it. Once boiling, add the spaghetti and cook according to the package instructions until al dente. Before draining, remember to reserve some pasta water for later use. Then drain the pasta and set it aside.

2. Prepare the Shallots and Garlic

In a 12-inch nonstick skillet, warm the olive oil and melt 1 tablespoon of butter over medium heat. Add the finely chopped shallot and let it cook until soft and fragrant, which should take about 3 minutes. Then stir in the minced garlic and cook for another 30 seconds, just until the garlic is aromatic but not browned.

3. Cook the Shrimp

Reduce the heat to medium-low and add the shrimp to the skillet. Season with salt and pepper and let the shrimp cook gently until just opaque throughout, which should take about 4 to 5 minutes.

4. Combine Ingredients

Return the cooked spaghetti to the pasta pot, and pour in a bit of the reserved pasta water to keep things moist. To the pot, add the cooked shrimp along with the shallot and garlic mixture, the thawed peas, capers, and caper brine. Drop in the remaining 3 tablespoons of butter and give everything a good toss to combine. Season with more salt and pepper if needed.

5. Finish with Lemon and Parsley

Remove the pot from the heat and stir in the lemon juice and chopped parsley. The lemon juice will brighten the flavors, while the parsley adds a pop of color and freshness.