This past week my (ahem) fiancé and I got engaged. We went out for dinner afterwards where I confidently ordered a glass of Lambrusco off the Bubbles section of the wine list thinking I was getting a bubbly white to celebrate and playing it really cool when a glass of red arrived. Following, I ordered off book and got a perfectly fine shrimp pasta dish for dinner, but I spent half the meal thinking I could make a better version of this at home.

In the vein of our engagement, and my own taste buds, here’s a better shrimp pasta recipe! It’s bright with garlic, lemon, and capers and sweet with summer’s tomatoes and fresh green beans. Best eaten with a chilled glass of unexpectedly red bubbles, and your best friend sitting across from you.

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Summer Shrimp Pasta

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

1/2 lb medium shell pasta
1/2 lb green beans trimmed and sliced into 1” pieces
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic sliced
3 tablespoons capers
12 oz cherry tomatoes
1/2 cup dry white wine
The zest of one lemon
1 teaspoon salt
1/2 teaspoon crushed red pepper
1 lb medium shrimp peeled, deveined, tails off
Juice 1/2 lemon
3 tablespoons chopped parsley plus more for garnish

Method

In a large pot of salty boiling water, cook pasta according to package directions. In the last 2-3min of cooking, add in green beans. Reserve 1 cup of pasta cooking water, and strain.
In a large pan, heat the oil and melt the butter on medium heat. Add garlic and capers and cook until fragrant and golden, about 2-3min. Add tomatoes and saute until they start to burst, about 5min. Add the wine, lemon zest, juice, salt, and crushed red pepper and stir. Add shrimp and simmer in the sauce until they just begin to pink, about 2min.
Lower the heat. Stir in pasta and beans, and 1/4 cup pasta water, adding more as needed if you want it saucier/ask the liquid soaks up. Add herbs. Stir. Serve warm.

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