Old Bay Shrimp Capellini

Ingredients

• 1.5 lb medium shrimp (31–40 count, cleaned, deveined, and dried)
• 0.5 tsp baking soda
• 2 tsp Old Bay seasoning (For seasoning the shrimp)
• 1 lb capellini
• 0.25 cup extra-virgin olive oil
• 2 shallots (Sliced)
• 5 cloves garlic (Sliced)
• 24 oz cherry tomatoes (Halved)
• 1 cup dry white wine
• 1 cup low-sodium seafood stock (Homemade or store-bought; chicken stock may be substituted per the source)
• 2 tsp Old Bay seasoning (For the sauce)
• 1 tbsp Worcestershire sauce
• salt (To taste; also salt the pasta water)
• black pepper (To taste)
• 2 cups pasta water (Reserved from cooking the pasta; recipe says you will most likely not need it all)
• 2 tbsp cold butter (Cubed)
• 3 tbsp capers (Rinsed)
• 0.25 cup flat-leaf Italian parsley (Minced)

Steps

1. 1

   Place the cleaned, dried shrimp in a bowl. Add the baking soda and the 2 teaspoons of Old Bay seasoning intended for the shrimp, then mix well. Let stand for 10–15 minutes before cooking; do not rinse off the baking-soda mixture.

2. 2

   Bring a large pot of salted water to a boil. Cook the capellini in the boiling water until al dente, following the package timing. Before draining, reserve up to 2 cups of pasta water; the recipe says you will most likely not need it all.

3. 3

   Heat a large pan over medium heat. Add the olive oil, then add the seasoned shrimp and sauté for about 2 minutes, or just until cooked. Transfer the shrimp to a plate and tent with foil to keep warm.

4. 4

   Add the sliced shallots to the same pan and sauté for 2 minutes.

5. 5

   Add the sliced garlic and continue cooking for about 2 minutes, until lightly golden.

6. 6

   Turn the heat to medium-high. Add the halved cherry tomatoes, sprinkle with a little salt, and sauté for about 5 minutes, or until they begin to burst.

7. 7

   Add the white wine. Bring the sauce to a boil, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Reduce the wine by half.

8. 8

   Add the seafood stock, the remaining 2 teaspoons of Old Bay seasoning, and the Worcestershire sauce. Stir to combine.

9. 9

   Add 1 cup of the reserved pasta water to the sauce, then lower the heat.

10. 10

    Return the shrimp to the pan and warm it through.

11. 11

    Remove the pan from the heat. Whisk in the cubed cold butter one cube at a time.

12. 12

    Add the rinsed capers and minced parsley, then mix well. Taste and season with salt and pepper as needed.

13. 13

    Arrange the capellini on a large platter and pour the shrimp and sauce over the top. If the pasta seems too dry, add more of the reserved pasta water. Serve.

Notes

The baking-soda brine helps keep the shrimp plump; it can be skipped if short on time, though the source recommends it. The source advises serving the thin pasta with the sauce poured over it rather than cooking it further in the pan, since capellini can overcook quickly. The method does not give a specific package cooking time for the capellini; use its package directions for al dente.

Nutrition per serving

• main
• pasta
• seafood
• summer
• quick
• stovetop