Serves 4
40 min
Shrimp & Linguine with Piccata Compound Butter
Recipe GLPRa1dd1fddf9cfba
Tender shrimp and al dente linguine tossed with a silky piccata compound butter infused with lemon, capers, and fresh parsley. This elegant Italian-inspired dish combines succulent shrimp cooked in a light white wine reduction with homemade flavored butter that emulsifies into a luscious sauce.
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Ingredients
1 large lemon
3 tablespoons fresh parsley leaves, roughly chopped
3 tablespoons capers, roughly chopped
1 stick (8 tablespoons) salted butter, room temperature
4 garlic cloves, minced
1 pound dried linguine
20 ounces large shrimp, peeled and deveined
2 tablespoons salted butter
1/2 cup dry white wine
1 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper to taste
Directions
Zest the large lemon to obtain about 1 teaspoon of zest, then cut and juice the lemon into a small bowl, straining out any seeds. You should have roughly 3 tablespoons of juice.
Place the room-temperature 1 stick of salted butter in a medium bowl. Add the lemon zest, chopped parsley, chopped capers, and minced garlic cloves to the butter.
Mash the mixture using the back of a wooden spoon until well combined and the ingredients are evenly distributed throughout the butter. The texture should be chunky but cohesive.
Add the lemon juice to the butter mixture one teaspoon at a time, gently incorporating it with the spoon. Use approximately 1 tablespoon total of the lemon juice, just until the liquid is incorporated without making the mixture wet or curdled. Cover the compound butter with plastic wrap and refrigerate until ready to use.
Bring a large pot of salted water to a rolling boil. Add the dried linguine and cook according to package directions until al dente, stirring occasionally to prevent sticking. Reserve approximately 1/2 cup of the pasta cooking water before draining.
While the pasta cooks, season the peeled and deveined shrimp generously with salt and freshly ground black pepper on both sides.
In a large Dutch oven or heavy-bottomed skillet, melt the 2 tablespoons of salted butter over medium-low heat until just melted and foaming. Add the minced garlic and sauté for about 1 minute, stirring frequently, until fragrant but not browned.
Pour in the dry white wine and add the crushed red pepper flakes along with several generous cracks of freshly ground black pepper. Increase the heat to medium and bring the mixture to a gentle simmer. Allow it to cook undisturbed for 2 to 3 minutes until the wine reduces by approximately half, concentrating the flavors.
Carefully arrange the seasoned shrimp in an even single layer in the simmering wine reduction. Cook, stirring gently and occasionally, for 2 to 3 minutes until the shrimp turn opaque and are just cooked through. Do not overcook, as this will make the shrimp rubbery. They should be firm but tender.
Add the drained hot linguine directly to the Dutch oven with the cooked shrimp. Distribute evenly spaced dollops of the chilled piccata compound butter across the pasta and shrimp. Pour approximately 1/4 cup of the reserved pasta water around the pasta.
Using tongs, toss the pasta, shrimp, and butter vigorously and continuously for 1 to 2 minutes until the butter is melted, emulsified, and coats all the pasta in a creamy sauce. If the sauce appears too thick, add more reserved pasta water a little at a time until you reach your desired consistency. Season with salt and freshly ground black pepper to taste.
Divide the shrimp and linguine evenly among four serving plates or bowls, spooning any remaining sauce over the top.
Garnish each plate generously with the reserved fresh parsley and a crack of freshly ground black pepper. Serve immediately while hot.
