capersrinse thoroughly to remove excess salt~¼ cupsest.
spaghetti~1 lbest.
lemon~2est.
white wine~½ cupest.
hot pepper oil
Italian long hot pepper oil, optional
~1 tspest.
fresh parsleyfor garnish~¼ cupsest.
fish stockmade from shrimp shells, onion, garlic, carrots, and celery~1½ cupsest.
Steps
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1
Prepare the shrimp by washing thoroughly and removing the shell. Gently butterfly each shrimp by cutting along the back and opening it flat.
2
Coat each butterflied shrimp evenly with seasoned flour mixed with salt and black pepper.
3
Heat a skillet with a small amount of oil and butter over medium heat. Add minced garlic and fry until fragrant.
4
Add coated shrimp to the skillet over low heat. Fry for a few minutes on one side until golden, then flip to cook the other side. Avoid overcooking to keep the shrimp tender and juicy.
5
Once the shrimp is cooked, sprinkle with black pepper and remove from the skillet.
6
Add more oil and butter to the same skillet over medium heat. Add well-rinsed capers to remove excess saltiness.
7
In a separate pot, bring salted water to boil and cook the spaghetti according to package directions.
8
Add lemon juice and white wine to the skillet. Sprinkle in a little flour and stir to thicken the sauce, creating a creamy gravy.
9
Add prepared fish stock (or chicken stock or pasta water) to the sauce and bring to a gentle simmer, stirring to combine. Add more stock if needed for consistency.
10
Add fresh chopped parsley and stir to combine.
11
Return the cooked shrimp to the sauce and simmer together for about one minute to allow flavors to meld.
12
Add the cooked spaghetti to the shrimp and sauce mixture, tossing gently to combine.
13
Return to the stove over medium heat and continue cooking, tossing frequently so the creamy sauce coats the pasta evenly. Add more fish stock if needed.
14
Plate the shrimp piccata spaghetti and garnish with fresh parsley before serving.
PrimedTableBETA
