One-Pot Shrimp Piccata Pasta

Name: One-Pot Shrimp Piccata Pasta
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, shells reserved; 2 1/2 teaspoons, table salt, divided; 1/4 cup, extra-virgin olive oil; 7 , garlic cloves, peeled (6 smashed, 1 minced); 2 , anchovy fillets, rinsed (optional); 1/2 cup, dry white wine; 3 1/2 cups, water; 12 ounces (3⅓ cups), orecchiette; 1/3 cup, chopped fresh parsley; 2 tablespoons, capers, rinsed; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice; 1/2 teaspoon, red pepper flakes; , Grated Parmesan cheese

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Appears in Cook's Country December/January 2021

Improve your scampi game with this lively mash-up of two classic dishes.

SERVES4

TIME1 hour 5 minutes

WHY THIS RECIPE WORKS

This one-pot shrimp pasta dish is a cross between a garlicky scampi and a zippy, lemony piccata, with a creamy (almost Alfredo-like) sauce tossed in for good measure. We wanted tender, succulent shrimp and lots of rich, silky sauce balanced...

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