Shrimp Piccata Pasta

Servings: 4

Total time: 30 minutes

INGREDIENTS

Diamond Crystal® Coarse California Sea Salt (to taste)

1 pound dry spaghetti

3 tablespoons olive oil

1 pound (41-50 count) large shrimp, peeled and deveined

Freshly ground black pepper (to taste)

4 cloves garlic (minced)

½ cup dry white wine

1 lemon (juiced)

3 tablespoons capers (drained)

¼ teaspoon crushed red pepper flakes

¼ cup unsalted butter (cut into 1/2-inch cubes)

2 tablespoons chopped fresh parsley

DIRECTIONS

Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions. Reserve ½ cup pasta cooking water. Drain and set aside.

Heat oil in large skillet over medium heat. Add shrimp and cook, stirring occasionally until opaque, about 2-3 minutes. Season with salt and pepper. Transfer to plate and set aside. Add garlic to the same skillet and cook, stirring occasionally until fragrant, about 30 seconds.

Add wine, lemon juice, capers, crushed red pepper flakes and simmer until reduced by half, about 3-4 minutes. Whisk in butter until combined. Return shrimp to sauce. Add pasta and reserved pasta cooking water and toss until coated, about 1 minute. Season with salt to taste. Top with parsley and serve.