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Shrimp Piccata Pasta

From

June/July 2005

Shrimp Piccata Pasta

To prepare our Shrimp Piccata Pasta, we seared the shrimp over high heat until just barely cooked through, then set them aside until the sauce was prepared. We used just one pan for cooking both the shrimp and the sauce so the sauce picked up the flavors left behind by the shrimp. We made sure to cook the red pepper flakes with the garlic to maximize their flavor. For cooking pasta, we recommend 1 tablespoon of table salt for every gallon of water. Pasta cooked in unsalted water will taste very bland.

Serves 4

Be sure to toss the shrimp and sauce with the pasta immediately after draining. The hot pasta will heat the shrimp and melt the butter.

Ingredients

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