Shrimp & Orecchiette in Lemon-Caper Sauce

1. Prepare Shrimp

Cut the shrimp crosswise into thirds and season with 0.5 teaspoon of salt.

2. Cook Shrimp Shells

In a Dutch oven, combine the reserved shrimp shells, 0.25 cup of olive oil, smashed garlic cloves, and optional anchovy fillets. Cook over medium heat for 5 to 7 minutes, until the shells are spotty brown.

3. Add White Wine

Stir in the dry white wine and cook until it has almost completely evaporated, about 2 minutes.

4. Simmer Stock

Add 3.5 cups of water and 2 teaspoons of salt, then bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes.

5. Strain Stock

Using a spider skimmer or a slotted spoon, remove the shrimp shells and any large pieces of garlic from the pot, leaving behind a flavorful stock.

6. Cook Pasta

Stir the orecchiette into the shrimp stock and bring to a simmer. Cook for 10 to 14 minutes, stirring occasionally, until the pasta is al dente and has absorbed much of the stock.

7. Cook Shrimp

Stir in the shrimp and cook, uncovered, for about 2 minutes, stirring often. The shrimp should turn opaque.

8. Finish Sauce

Remove the pot from the heat and stir in the chopped parsley, capers, lemon zest and juice, red pepper flakes, and minced garlic. Stir vigorously for about a minute until the sauce thickens and evenly coats the pasta.

9. Serve

Serve the Shrimp & Orecchiette in Lemon-Caper Sauce immediately, sprinkled with grated Parmesan cheese.