This is a relatively new recipe: Chicken Piccata is part of my usual monthly line-up of dishes, and one night, I was going to make Chicken Piccata, and we were out of the chicken breast, and it was pouring outside, so a quick run to the market was not going to happen but I saw we had shrimp and I thought why not give it a try. So, after two tweaks from the first try, the recipe was added to our rotation.
1 1/2 lbs of medium size shrimp, cleaned and shells removed.
1 lb of pasta of choice
2 shallots, minced
4 cloves of garlic, minced
4 tablespoons of unsalted butter
3 tablespoons of capers
3 tablespoons of fresh lemon juice plus the zest of one lemon
3 tablespoons of fresh chives, minced
2 tablespoons of fresh Italian parsley, minced
2 tablespoons of Olive oil
Salt and Pepper to taste
Cook pasta as directed on the package and reserve 1 cup of pasta water.
While the pasta is cooking, place a large skillet over medium-high heat and melt one tablespoon of butter. Add shallots and saute until soft, about two to three minutes. Next, add the garlic and state for another thirty seconds.
Reduce heat to medium, add the shrimp to skillet, season, and cook shrimp for about three to four minutes or until they turn opaque. Hopefully, the pasta is done at the same time. If not, remove the skillet from the heat until the pasta is done.
Once the pasta is done, return the skillet to medium heat, stir, and add the hot pasta with the pasta water, capers, chives, lemon zest, and butter. Toss well and saute for about 2 minutes or until the sauce starts to thicken; remove from heat, add lemon juice and parsley, toss, and transfer to a serving bowl and serve with lemon wedges and some fresh grated cheese. Enjoy.