Orecchiette with Shrimp, Pepperoncini, and Basil

Name: Orecchiette with Shrimp, Pepperoncini, and Basil
Yield: Serves 4
Ingredients: 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into ½-inch pieces; , Salt and pepper; 12 ounces (3⅓ cups), orecchiette; 1/3 cup, extra-virgin olive oil; 4 , garlic cloves, sliced thin; 1 ounce, Parmesan cheese, grated (½ cup), plus extra for serving; 1/4 cup chopped, pepperoncini, plus 1 tablespoon brine; 1/4 cup, capers, rinsed; 1/4 cup, chopped fresh basil; , Lemon wedges

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Appears in Cook's Country February/March 2019

SERVES4

TIME30 minutes

Orecchiette with Shrimp, Pepperoncini, and Basil

WHY THIS RECIPE WORKS

A quick sauce of olive oil, garlic, capers, and pepperoncini makes for a bright, briny rendition of weeknight shrimp pasta.

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