Equipment
Ingredients
Pasta and Seafood
- 350 g spaghetti, dry
- 450 g large shrimp, peeled and deveined
- 150 g sweet peas, frozen or fresh
Piccata Sauce
- 30 ml olive oil
- 60 g unsalted butter, cold and cubed
- 1 shallot, finely diced
- 3 garlic, minced
- 120 ml dry white wine
- 60 ml lemon juice, freshly squeezed
- 5 g lemon zest, freshly grated
- 40 g capers, drained and rinsed
- 15 g fresh parsley, finely chopped
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Pat the peeled shrimp dry with paper towels to ensure a good sear. Season evenly with kosher salt and black pepper.
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package instructions minus 1 minute for al dente texture. Reserve 120ml of pasta cooking water before draining.
While the pasta boils, heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear until just pink and an internal temperature of 63°C/145°F is reached, about 1 to 2 minutes per side. Remove shrimp to a plate and set aside.
Reduce the skillet heat to medium. Add the diced shallot and minced garlic to the residual oil. Sauté until fragrant and translucent, about 1 to 2 minutes.
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the liquid reduces by half.
Stir in the lemon juice, lemon zest, and drained capers. Simmer briefly for 1 minute to meld the flavors.
Reduce heat to low. Vigorously whisk the cold, cubed butter into the sauce piece by piece until fully incorporated and the sauce appears creamy and opaque.
Add the drained spaghetti, sweet peas, and cooked shrimp back to the skillet. Toss vigorously to coat everything in the sauce. If the sauce is too thick, splash in reserved pasta water 30ml at a time until a glossy consistency is achieved.
Remove the skillet from the heat. Stir in the freshly chopped parsley. Taste and adjust seasoning with additional salt or black pepper if needed, then serve immediately.
Chef's Notes
- Always reserve at least double the pasta water you think you need. Its starch content is the absolute secret weapon for binding fat and liquid into a cohesive restaurant-quality sauce.
- When zesting citrus, only grate the colorful outer layer. The white pith underneath is extremely bitter and can ruin a delicate butter sauce.
- For enhanced depth, briefly toast the capers in a dry pan or fry them in a tiny bit of oil before starting the sauce to bring out a nutty, crispy dimension.
Storage
Refrigerator: 3 days — Store in an airtight container. Pasta may absorb sauce over time.
Reheating: Reheat gently on the stovetop over low heat with a splash of water to re-emulsify the sauce.
