INGREDIENTS
1 lb dried bucatini 6 oz unsalted butter, at room temperature, divided4 garlic cloves3 Tbsp capers, roughly chopped1 C dry white wine20 shrimp, peeled and deveined (16–20 IQF work best)8 g olive oil1 large lemon, zest and juice¼ C fresh parsley, choppedS&P and a pinch of crushed red pepper (optional)
METHOD
Zest and juice the lemon. Roughly chop the capers and garlic. Chop parsley leaves and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the bucatini, reserving 1 cup of pasta water.
In a large skillet, melt 2 Tbsp of the butter over medium-low heat. Add garlic and sauté until just fragrant, about 1 minute. Add the white wine, capers, and several cracks of black pepper. Bring to a simmer and cook until the wine is reduced by half, 2–3 minutes.
Once the wine is reduced, add the shrimp in an even layer and cook, stirring occasionally, until just opaque, 2–3 minutes. While the mixture is still simmering, slowly whisk in the olive oil and remaining butter until emulsified. Add the lemon juice and zest.
Add cooked bucatini to the pan and toss lightly. Add ½ cup of pasta water and toss with tongs until the pasta is well-coated and the sauce is emulsified, adding more pasta water as needed. Season with salt and pepper to taste and finish with chopped parsley.
Serves 4
