Shrimp Piccata Pasta

Have you noticed that we love shrimp pasta recipes? This is just another version, for some variety! Probably not my favorite, but something different!

INGREDIENTS:

2 TBL extra-virgin olive oil

1 lb medium shrimp, peeled, deveined and tails off

4 garlic cloves, minced

1/8 tsp red pepper flakes (I used more because I like some spice!)

1/2 cup dry white wine

1 8 oz. bottle clam juice (you can find this near the canned meats section)

3 TBL lemon juice

Salt/Pepper

1 lb linguine

3 TBL drained small capers (you can find these near the olives)

1/3 cup chopped parsley (fresh is best!)

4 TBL butter

DIRECTIONS:

Bring water to boil in a large pot, salt and cook linguine according to package directions. Meanwhile, heat 1 TBL oil in a large skillet over high heat. Add shrimp and cook, stirring, until just opaque (about 1 minute). Transfer to a large plate. Heat remaining TBL oil in empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30 seconds. Add wine, increase heat to high, and simmer until liquid is reduced and syrupy, about 2 minutes. Add clam juice and lemon juice, bring to boil and cook until mixture is reduced, about 8 minutes.

Reserve 1/2 cup of the cooking pasta water, and drain the rest. In a large bowl, toss pasta, sauce, shrimp, capers, parsley and butter until the butter melts and shrimp is warm. Add reserved cooking water if the sauce is dry (I only added about 4 TBL worth of the water). Adjust seasonings with salt and pepper. Enjoy!