Old Bay Shrimp Pasta - My New Favorite Summer Dish

By Sip and Feast · 30 min

Ingredients

Instructions

1. Toss the dry shrimp with the baking soda and 2 teaspoons Old Bay in a bowl, mix well, and let sit 10-15 minutes.
2. Bring a large pot of salted water to a boil.
3. Heat a large pan over medium heat, add the olive oil and saute the shrimp about 2 minutes until just cooked. Set aside, tented with foil.
4. In the same pan, saute the shallots 2 minutes, then add the garlic and cook about 2 more minutes until lightly golden.
5. Raise the heat to medium-high, add the cherry tomatoes with a touch of salt and saute about 5 minutes until they begin to burst.
6. Add the wine and boil while scraping up the brown bits. Reduce by half, then add the stock, the remaining 2 teaspoons Old Bay and the Worcestershire sauce.
7. Meanwhile, cook the capellini in the boiling water.
8. Add 1 cup of pasta water to the sauce, lower the heat, and return the shrimp to heat through.
9. Off the heat, whisk in the cold butter one cube at a time, then stir in the parsley and capers. Taste and season with salt and pepper as needed.
10. Arrange the pasta on a large platter and pour the shrimp and sauce over it. If the pasta seems dry, add more reserved pasta water.

Summarized from Sip and Feast's video. Watch it for the details.

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