45 minutes
A delightful pasta dish featuring shrimp, orecchiette, and a tangy lemon-caper sauce.
Extra-large Shrimp, peeled, deveined, and tails removed, with shells reserved
0 lb
teaspoons
Garlic Clove, 6 smashed, 1 minced
each
Anchovy Fillets, rinsed
each
cups
cups
0 oz
Flat Leaf Parsley, chopped
cups
Capers, rinsed
tablespoons
Lemon Zest, grated
teaspoons
tablespoons
teaspoons
Parmesan Cheese, grated
to taste
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.
Use sliced chicken breast, penne, and add cream to the sauce for richness.
Keep orecchiette, replace shrimp with tofu, and create a Puttanesca-style sauce with added chili flakes.
Use scallops, flaky white fish like tilapia or cod, or for a vegetarian option, asparagus or artichoke hearts.
Replace shrimp with scallops and use spaghetti in an Aglio e Olio base with a caper-lemon twist.
Red pepper flakes, hot sauce, or minced fresh chili pepper can add a spicy kick to the dish.
Opt for fresh, wild-caught shrimp for the best flavor and texture. Pat them dry before cooking and season just before they hit the pan.
Create an emulsion with pasta water, lemon juice, and oil or butter for a silky sauce that clings to the pasta.
Use both zest and juice for different flavor aspects. Add zest early and juice at the end for a fresh kick.
Taste and adjust the seasoning with salt, pepper, or more lemon juice as necessary.
Serve in warm bowls and garnish with extra lemon zest, capers, and a drizzle of high-quality olive oil.
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