Shrimp Piccata Spaghetti

Cut cooking time for the shrimp to no more than 3 minutes.

Added a touch of cream at the end as the sauce did not thicken as expected. Totally delicious and well worth a repeat

INSANELY good, and on the table in 20 mins. To those who don’t get a creamy sauce: boil your pasta in a skillet. Water boils faster, but also gets starchier, and will make a creamier sauce. Used 1.5 lbs shrimp (cook 5 mins), and forgot the lemon and parsley; topped w a bit of parm. SO good.

I did the one-pot method with this, sautéing the garlic and onion first, then adding shrimp, then pasta and enough water to cover. Boiled till water mostly gone, added peas and capers. Delicious! My husband loved it too.

This was very flavorful, and I will make again. I agree the recipe has too much pasta to sauce/topping. I cut pasta in half, and it was still was a bit over. Also, using long spaghetti noodles on this dish makes it really hard to get pieces of shrimp, capers or scallion in each bite. Next time I will use small rigatoni or shell pasta noodles which will make it much easier to include all the components in each bite.

The dish received high marks at dinner last week, but the "4 to 6 servings" yield seems to be off, as does the ratio of pasta to other ingredients. I used only about 3/4 lb of spaghetti, and our group of four had leftovers even after eating seconds. I felt like I could have used even less pasta while keeping the same amounts of the other ingredients. I also used a fresh lemon for the juice and decided to add the zest, too, which made the dish even brighter.

I made this recipe as written and it was delicious. The only thing I would recommend would be use a different pasta, one that would hold the shrimp, peas, capers, etc, like shells, orecchiette or mezzi rigatoni. Nothing adheres to spaghetti and you wind up with most of the goodies at the bottom of the dish after all the spaghetti is gone

This was a disappointment. Too much pasta, not enough peas or shrimp. Shrimp cooking time is too long.

Really good, easy weeknight dish. As others suggested added lemon zest, a splash of dry vermouth, and also added some pepper flakes to add a bit of spice. Also finished with some parmigiana at the end because why not!? Really good and will make again.

When I am making a dish such as this, I always cook the shrimp first. Usually half way through. I remove it to another dish while I prepare the rest of the dish and add it back at 'the end' of the cooking so it can finish and heat through. Keeps the shrimp from getting rubbery.

I have never tasted this dish before, because all dieticians warn people like me in allergy sensitive health conditions to stay away from any shrimp of seafood. High negative chlorestoral is the least of my many health related concerns. So my only suggestion is that the raw, fully defrosted shrimps can be added without precooking at the very last minute when the pasta is introduced to the sauce. Simply waiting the 3-5 minutes to have the pasta sauce will allow the shrimps to cook sufficiently!

It's not the size of the pot, it's the amount of water.

I, too, have started cooking pasta in a much smaller pot so the water has much more of the starch from the pasta. I haven't tried cooking it in a frying pan yet but will try that next!

Enjoyed making this easy recipe Delicious.I did add 2 Tb spoon dry vermouth and increased the garlic Used Angel hair pasta istead

The family loved this! I added zest from the lemon and more peas than called for. Always trying to up the vegetable delivery. Also used less pasta. Came out creamy and bright, very satisfying.