Orecchiette with Shrimp, Pepperoncini, and Basil

Name: Orecchiette with Shrimp, Pepperoncini, and Basil
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ lb Shrimp (1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into ½-inch pieces); 0 pieces Table Salt (Salt and pepper); 12 oz Orecchiette (12 ounces (3⅓ cups) orecchiette); ⅓ cup Extra Virgin Olive Oil (1/3 cup extra-virgin olive oil); 4 cloves Garlic (4 garlic cloves, sliced thin); 1 oz Parmesan Cheese (1 ounce Parmesan cheese, grated (½ cup), plus extra for serving); ¼ cup Pepperoncini (1/4 cup chopped pepperoncini, plus 1 tablespoon brine); ¼ cup Capers (1/4 cup capers, rinsed); ¼ cup Basil (1/4 cup chopped fresh basil); 0 pieces Lemon (Lemon wedges)

A quick Italian pasta dish featuring orecchiette tossed with sautéed shrimp, pepperoncini, capers, basil, and Parmesan in an olive oil and garlic base.

30 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Pescatarian
Halal

Steps

1Sprinkle 1½ pounds shrimp, peeled, deveined, and cut into ½-inch pieces, with ¼ teaspoon table salt and ¼ teaspoon pepper and refrigerate until ready to use. Bring 4 quarts water to boil in large Dutch oven. Add 12 ounces orecchiette and 1 tablespoon table salt and cook, stirring frequently, until al dente. Reserve ½ cup cooking water, then drain pasta.
2Heat ⅓ cup extra-virgin olive oil in now-empty pot over medium heat until shimmering. Add 4 thinly sliced garlic cloves and cook until beginning to brown, about 1 minute. Add shrimp and cook until just opaque, about 4 minutes.
3Off heat, add pasta, ½ cup grated Parmesan, ¼ cup chopped pepperoncini and 1 tablespoon brine, ¼ cup rinsed capers, ¼ cup chopped basil, and reserved cooking water and toss to combine. Serve, passing lemon wedges and extra Parmesan separately.