White Wine Garlic Shrimp Pasta

Fresh tasting and quick to make

 

My local (Tartan Room) had a light shrimp pasta hiding in the lower corner of the menu.  I tried it a couple months ago and it was great.  Lately the wife has been asking for pasta dishes that don't have tomatoes and this one fits the bill.

You'll need...

1lb raw 16-20 shrimp (peeled and deveined – no tail) cut in to 3 pcs

1 Tbsp capers drained and chopped

2-3 garlic cloves (or 2-3 in from squeeze tube)

2 Tbsp Unsalted Butter

2 Tbsp Salted Butter

1 Tbsp oil

1 lemon juiced

½ cup white wine or dry vermouth

Pinch of crushed red pepper

½ lb pasta (linguine or spaghetti)

Salt and pepper

Season shrimp with salt and pepper and saute in oil. Cook until 80-90% done.

Remove to paper towel lined bowl.

Start pasta in salted water.

Wipe out the saute pan and saute the capers in the unsalted butter for 2 min.

Add garlic and red pepper.

Add wine and lemon juice.

Reduce by 1/3.

Turn off the heat and swirl in the salted butter.

Add the shrimp.

When pasta is al dente add to sauce.

Toss and heat through finishing the pasta and shrimp.  Add pasta water if there isn’t enough sauce.

Garnish with chopped chives or other greenery.