One Pot Shrimp Piccata Pasta

I got the best surprise in my mailbox this week - A box of beautiful Meyer lemons and satsuma oranges from the kids!  The best part is - they picked them from the fruit trees in their own backyard! 🍋🍊#southgeorgialiving  Freshly picked citrus in the middle of winter? - yes, please. 

​The box filled with bright fruit arrived on a very gloomy January day.  The timing couldn't have been more perfect.  It was like opening a box of sunshine.  And who doesn't need a little more sunshine in their life in the middle of winter?  🌞

The moment that I opened the box and saw that delicious fruit, I instinctively went into menu planning mode.  My brain automatically started generating ideas about what I would make with this precious gift.  Pastas tossed in a buttery lemon sauce, fish cooked in a lemony wine sauce and of course breads and desserts bursting with bright lemon flavor. 🤩 So many lemon recipes - so little time.  

One Pot Shrimp Piccata Pasta was the lucky recipe to be chosen as the first recipient of a South Georgia Meyer Lemon.  The inspiration for this decadent dish came from America's Test Kitchen.  

I love the idea of treating the pasta more like a risotto that absorbs the rich sauce that it cooks in.  Cooking the entire dish using just one pot and having fewer dishes to wash is pretty appealing too.  Who doesn't love fewer dishes? 

One Pot Shrimp Piccata Pasta
1 pound extra large shrimp, peeled and deveined (reserve shells)
1 1/2 teaspoons salt
1/4 cup olive oil
6 garlic cloves, peeled (5 smashed, 1 minced)
1 teaspoon anchovy paste
1/2 cup dry white wine
3 1/2 cups water
3 1/2 cups (12 ounces) orecchiette pasta
1/3 cup chopped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon red pepper flakes

Cut shrimp into thirds.  Season with 1/2 t. salt.

Combine reserved shells, oil, smashed garlic, and anchovy paste in dutch oven.  Cook 5-7 minutes until browned.

Stir in wine and cook 2 minutes.  

Add water and 2 t. salt.  Bring to a boil.  Cover and simmer 5 minutes. 

Use skimmer to remove shells and garlic from broth.  

Stir pasta into stock and bring to simmer 10-14 minutes. 

Stir in shrimp and cook 2 minutes. 

Remove from heat and stir in parsley, lemon zest, juice, red pepper flakes and minced garlic.  

Stir vigorously 1 minute.  Serve with parmesan cheese. 

I didn't specifically identify this recipe as dairy free but guess what dairy free friends?  This recipe is perfect for you!  Unlike most lemon sauces, this one has NO butter and only a sprinkling of parmesan over the top if you like.  But trust me when I tell you that you will never miss the butter or the cheese in this super delicious shrimp and pasta dish.

Ciao!

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