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Weeknight Cooking

Dinner Tonight: Orecchiette with Shrimp, Pepperoncini, and Basil

Fast-cooking shrimp is a great go-to for quick weeknight meals.
By Published Feb. 25, 2019

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What’s the best way to prep shrimp for cooking?

We are crazy about shrimp here at Cook’s Country. The tender, slightly sweet little things are versatile and affordable.

For the best flavor and texture, we recommend buying shrimp in the shell and prepping it yourself. There are shortcuts at the store, of course, but they will shortchange you on flavor.

To prepare shrimp for this recipe, follow these simple steps:

  1. Remove the shell. This should peel off fairly easily, and the tail will pop out too.
  2. Run a sharp paring knife along the outside of the shrimp curve of the shrimp, making a shallow cut along the back to reveal the vein.
  3. Use the tip of your knife to lift out and discard the vein.

Keep in mind that the vein isn’t dangerous. You can eat it and might not even notice it. But we prefer to remove it, just because it can be unpleasant to look at.


Orecchiette with Shrimp, Pepperoncini, and Basil

Move over, scampi—this fast and easy shrimp pasta dish packs a potent punch.
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Equipment Review

Shrimp Peeling Tools

A knife works fine, but our favorite tool works even better.
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