This easy pasta combines succulent, quick-cooking shrimp with a wonderfully savory sauce that’s conveniently made in a food processor or blender. Anchovy adds depth of flavor to the dish, but you can replace it with an additional ½ teaspoon mustard if you prefer.
Special Diets:
Ingredients
Method
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente, about 11–12 minutes.
Drain, reserving ½ cup cooking water.
Meanwhile, combine parsley, capers, garlic, lemon zest and juice, anchovy (if using), mustard, chile flakes and salt in a food processor or blender.
Pulse just to chop, about 6 times; scrape down sides of the food processor bowl or blender.
With the machine running, add 3 tablespoons of the oil in a thin stream through the feeder tube. Then add 2 tablespoons water. Set sauce aside.
Heat remaining 2 tablespoons oil in a large, deep skillet over high heat.
Add shrimp and cook, stirring a few times, until just pink, about 4 minutes.
Add pasta. Lower heat to low and stir in sauce, adding reserved pasta cooking water a few tablespoons at a time to moisten as necessary.
Transfer to pasta bowls and serve immediately.
Nutritional Info
Serving Size
Calories
470
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.