Name: One Pan Shrimp Piccata
Ingredients: 9 ounces fettuccini (the fresh/refrigerated kind such as Buitoni is great here, but ¾ pound dried works, too); 2 lemons; Salt and freshly ground black pepper, as needed; 1 to 1.25 pounds raw, medium shrimp, peeled and deveined; 2 tablespoons olive oil; 1 heaping cup diced onion; 3 anchovies, chopped; 3.5-ounce jar capers, drained; ⅔ cup dry white wine; 1.5 to 2 cups vegetable or chicken stock (or seafood stock); 1 cup heavy cream or half and half; 2 tablespoons unsalted butter; A couple handfuls of baby arugula or some chopped parsley, to finish

One Pan Shrimp Piccata

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A one-pan, mega flavorful version of Shrimp Piccata, a bright and lemony Italian-American pasta dish that truly impresses. The anchovies are optional, but just a few will really add a depth of flavor to the sauce that will make it the very best.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

9 ounces fettuccini (the fresh/refrigerated kind such as Buitoni is great here, but 3/4 pound dried works, too)
2 lemons
Salt and freshly ground black pepper, as needed
1 to 1.25 pounds raw, medium shrimp, peeled and deveined
2 tablespoons olive oil
1 heaping cup diced onion
3 anchovies, chopped
3.5-ounce jar capers, drained
2/3 cup dry white wine
1.5 to 2 cups vegetable or chicken stock (or seafood stock)
1 cup heavy cream or half and half
2 tablespoons unsalted butter
A couple handfuls of baby arugula or some chopped parsley, to finish

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Instructions

Fill a large, deep-sided skillet/pan about 3/4 of the way with water (enough to fully submerge the pasta), and salt it like the sea. Squeeze the juice of two lemon halves into the pot and throw the lemon halves in as well. Cook the pasta until al dente (still just a little bite, not totally mushy), according to package directions. Reserve 1 cup of the lemony/salty cooking liquid and then drain into a colander. Drizzle the pasta with olive oil to keep from sticking.
Put the pan back on the stove, and set the heat to medium. Add 2 tablespoons of olive oil. When it’s hot, cook the shrimp until just done (pink and curled); about 2 minutes. They’ll finish in the pasta later. Transfer to a plate for now (or the colander with the pasta, to reduce a dish). Don’t wipe out the pan.
Still working over medium, add the onion, anchovies if using, and the capers to the pan and cook until tender, about 6 to 8 minutes. Add the garlic and cook 30 seconds more. Add the wine and let it reduce/cook off for about 5 minutes. Add the cream/half and half, the zest of one lemon and the juice of half of it, the stock and the butter. Stir and simmer for 6 to 8 minutes to reduce a bit and to concentrate the flavors. Taste and season to your liking – it will probably need a bit of salt and a big pinch of fresh pepper.
Add as much pasta as you like (you may not need all of it), along with the shrimp. Toss, toss, too to really coat everything, and add a little of the reserved pasta water to thin the sauce out, if needed. It should be nice and saucy, so I usually add about 1/2 cup-ish and go from there. Finish with a big drizzle of olive oil, and serve with chopped parsley or arugula piled on top.

Find it online: https://mykitchenlittle.com/2024/08/05/one-pan-shrimp-piccata/