BARILLA® SHRIMP PICATTA ORECCHIETTE PASTA

INGREDIENTS

• 8 oz Barilla® Orecchiette
• 1 lb shrimp, peeled and deveined
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil
• 2 each garlic cloves, peeled and minced
• 1/2 tsp red pepper flakes
• 1/4 cup shallot, peeled and minced
• 1/2 cup shiitake mushrooms, diced
• 2 each garlic cloves, peeled and minced
• 1 each zucchini, medium, spiralized
• 1 cup spinach, chopped
• For Picatta Sauce:
• 1/2 cup dry white wine
• 1 lemon, juiced
• 2 Tbsp capers, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 2 Tbsp unsalted butter

PREPARATION

1. 1.Cook pasta according to package directions. Drain and set aside, reserving about 1 cup of pasta water.
2. 2.Sauté the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season shrimp with salt and pepper. Add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant. Add the shrimp to the skillet, season with salt and pepper, and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. 3.Sauté the Vegetables: In the same skillet, heat butter and oil together. Add the shallot, mushrooms and garlic. Sauté for about 1-2 minutes until the onions are translucent and garlic is fragrant.
4. 4.Make the Piccata Sauce: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 3-4 minutes. Stir in the lemon juice, lemon zest, and capers, cooking for an additional 2 minutes.
5. 5.Finish: Add the cooked pasta to the skillet with the vegetables, tossing to coat with the sauce. If needed, add reserved pasta water a little at a time to achieve the desired consistency. Return the shrimp to the skillet, add the zucchini noodles and spinach and gently toss everything together. Remove from heat and stir in the butter and fresh parsley.
6. 6.Plating: Portion 1-1/2 cup of finished dish (2 oz. pasta + 5-6 shrimp)