Sometimes, especially in the winter, I still want a great bolognese that’s simmered all day. But often, my pasta cravings turn to something lighter, fresher, and herby-er. I love a well-crafted pasta dish with a combination of flavors and textures and just a light coating of a simple “sauce.” If you keep your pantry and fridge stocked with some high-quality basics like capers, fresh herbs, and Parmesan cheese, you’re all set to pull something like this together. It’s an on-the-fly meal that allows you to pull out bits and pieces of ingredients and leftovers and make them into something special.
- 8 ounces whole wheat linguine
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3/4 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
- 2-1/2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 1/2 teaspoon freshly ground red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup pistachios, shelled and roughly chopped
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.
- Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic and shrimp; cook until shrimp start to become pink and are almost cooked through, stirring frequently, about 2-3 minutes.
- Add lemon juice, capers and red pepper flakes; continue cooking until shrimp turn opaque throughout, stirring frequently, about 1 minute.
- Pour shrimp mixture over pasta. Add parsley and 1/4 cup pasta cooking water. Using tongs, toss to combine, adding more pasta water if needed to create a thin sauce. Serve pasta in warm bowls, garnished with Parmesan cheese and pistachios.