Frequently asked questions
The juicy shrimp shines in the creamy, lemony sauce, surrounded by tangy capers and chewy sun-dried tomatoes. It’s so quick and simple to whip up, and pleases any shrimp lover—hands down! We love serving it with rice to keep it as a gluten-free dinner idea, but you can also serve with pasta or sauteed veggies to round out the meal. As two cookbook authors, we’re always looking to make reliable easy dinner ideas: and this one is a big winner in our house.
Medium shrimp: Use deveined medium shrimp for this recipe (they may be labeled 41 to 50 count), either shelled or tail on. Use either fresh or frozen; we find fresh shrimp is slightly better—and if you can, buy wild caught. Olive oil and salted butter: A combination of olive oil and butter makes a rich, flavorful sauce. Fresh garlic: Fresh garlic is required for the best flavor; do not substitute jarred garlic. If necessary, substitute ½ teaspoon garlic powder. Sun dried tomatoes: The bright flavor of sun dried tomatoes makes the dish! We do not suggest using a sun dried tomato substitute here. Capers: Capers add a salty, briny pop—use them if at all possible. If you don’t have them, add a few more pinches of salt. Heavy cream and milk: We like using a combination of heavy cream and milk, but you can also use half and half. The richness of the cream makes the body of the sauce, so we don’t recommend using only milk.
Add pasta like linguine, penne, spaghetti, or bucatini Add orzo or couscous Serve it over mashed potatoes Make it with white rice, lemon rice, or basil rice Add quick sauteed vegetables like sauteed kale, white beans, or sauteed broccolini Pair with a salad recipe like Arugula Salad, Mediterranean Salad, Strawberry Salad, Chopped Salad or Caesar Salad
Add 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined.
5 from 1 review
