Shrimp Pantry Pasta
By Audrey Plant
Ingredients
1-pound (1 box) linguine pasta
1 tablespoon kosher salt
1-pound shrimp, peeled and deveined
1 teaspoon kosher salt
½ teaspoon black pepper
6 tablespoons unsalted butter ½ large white onion, diced
5 cloves garlic, peeled and minced
3 tablespoons capers nonpareilles, drained
1 cup oven roasted tomatoes in olive oil, roughly chopped
1 cup dry white wine
½ to 1 cup pasta water
juice of 1 large fresh lemon
1 tablespoon lemon zest
3 tablespoons olive oil
3 tablespoons fresh flat leaf parsley, minced
Instructions
1. In a large stock pot, bring water to boil and cook linguine according to packaging. Cook pasta to al dente, and salt water with kosher salt. Drain pasta and set aside.
2. Using a large skillet, preheat on medium high heat with butter. Add onions and garlic and sauté for 3-4 minutes until soft and onions start to lightly brown. Peel and devein shrimp. Season with salt and pepper. Add seasoned shrimp to skillet and cook for a total of 2-3 minutes until shrimp is pink.
3. Deglaze skillet with white wine. Scrap bits and pieces of garlic and onion around. Add capers, roasted tomatoes and pasta water. Cook on medium heat for 1-2 minutes. Sauce will be thin.
4. Add pasta to skillet with lemon juice, lemon zest and olive oil. Using tongs, toss pasta and shrimp until well combined. Sprinkle parsley over the top. Serve with wedges of lemon.
Notes:
1. Use a dry white wine such as pinot grigio.
2. The starch from the pasta water will help thicken the sauce.
3. Shrimp cooks extremely fast, typically on medium high heat it takes about 2-3 minutes.
4. Oven roasted tomatoes can be found next to the cold olive bar in most groceries. If you cannot find it, you can roast tomatoes (any kind) with olive oil, salt and pepper to taste at 375 degrees for 45 minutes.
5. Capers are in the recipe to help provide salt and briny flavor. Add additional salt if needed.
