25 minutes
A light and flavorful pasta dish featuring shrimp, peas, and capers with a lemony touch, served over al dente spaghetti.
to taste
to taste
Spaghetti, cooked to al dente
0 lb
tablespoons
Unsalted Butter, divided
tablespoons
Medium Shallot, finely chopped
cups
Garlic Clove, minced
each
Medium Shrimp, cleaned and chopped into 1/2-inch pieces
0 lb
Frozen Peas, thawed
cups
Capers, divided (2 tablespoons whole, 2 tablespoons brine)
tablespoons
tablespoons
Flat Leaf Parsley, chopped, plus more for garnish
tablespoons
1. Pasta Preparation
Boil a large pot of salted water and cook the spaghetti to al dente as per package instructions. Before draining, reserve 1 cup pasta water. Drain and set aside.
2. Shrimp Sauté
Heat olive oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon butter. Add chopped shallot and sauté until softened, about 3 minutes. Add minced garlic and cook until fragrant, roughly 30 seconds.
3. Shrimp Sauté Continued
Season shrimp with salt and pepper, reduce heat to medium-low, and add to the skillet. Cook, occasionally stirring, until shrimp are opaque, about 4 to 5 minutes. Remove from heat if done before pasta.
4. Combining and Finishing
Return the cooked spaghetti and reserved pasta water to the pot over medium heat. Incorporate shrimp mixture, peas, capers, caper brine, and remaining butter. Season again with salt and pepper to taste. Stir until sauce thickens, approximately 2 minutes.
5. Final Touches
Remove from heat, and blend in lemon juice and chopped parsley.
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