Brown Butter and Meyer Lemon Shrimp Linguine with Crispy Capers
A sophisticated elevation of the classic garlic butter pasta, featuring jumbo tiger shrimp seared in nutty brown butter and deglazed with a splash of dry vermouth. Hand-cut linguine is tossed in this rich emulsion, infused with both toasted garlic slivers and sweet garlic confit, then brightened with the floral acidity of Meyer lemon zest. The dish is finished with a textural contrast of flash-fried capers, a sprinkle of Aleppo pepper, and a delicate chiffonade of fresh Italian parsley.
High-ProteinPescetarianMediterranean-Style
Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Ingredients
- •1 pound jumbo tiger shrimp, peeled and deveined
- •12 ounces fresh hand-cut linguine
- •6 tablespoons unsalted grass-fed butter
- •1/4 cup nonpareil capers, drained and patted very dry
- •4 cloves fresh garlic, thinly slivered
- •4 cloves garlic confit, mashed into a paste
- •2 Meyer lemons, zested and juiced
- •1/4 cup dry vermouth
- •1 teaspoon Aleppo pepper flakes
- •1/2 cup fresh Italian flat-leaf parsley, chiffonade
- •3 tablespoons extra virgin olive oil
- •Kosher salt and freshly cracked black pepper to taste
- •Reserved pasta cooking water
Instructions
- 1Bring a large pot of heavily salted water to a boil. Cook the linguine according to package directions until just shy of al dente. Reserve 1 cup of the starchy pasta water before draining.
- 2In a small skillet, heat the olive oil over medium-high heat. Once shimmering, add the dried capers and flash-fry for 1 to 2 minutes until they bloom and become crispy. Use a slotted spoon to transfer them to a paper towel-lined plate.
- 3Pat the shrimp completely dry with paper towels and season lightly with salt and black pepper.
- 4In a large wide skillet, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn a deep golden brown and emit a nutty aroma.
- 5Add the shrimp to the brown butter in a single layer. Sear for approximately 2 minutes per side until pink and just opaque. Remove the shrimp to a warm plate, leaving the brown butter in the pan.
- 6Add the slivered garlic to the pan and sauté for 1 minute until golden and fragrant. Stir in the mashed garlic confit paste until well incorporated.
- 7Deglaze the skillet with the dry vermouth, scraping up any browned bits (fond) from the bottom. Allow the liquid to reduce by half.
- 8Whisk in the Meyer lemon juice and 1/2 cup of the reserved pasta water, stirring until a glossy, silk emulsion forms.
- 9Add the linguine and the seared shrimp back into the skillet. Toss vigorously over medium heat for 1 to 2 minutes, adding more pasta water if needed to achieve a sauce that coats the noodles perfectly.
- 10Remove from heat and fold in the Meyer lemon zest, Aleppo pepper, and fresh parsley chiffonade.
- 11Divide among bowls and garnish generously with the crispy capers and an extra sprinkle of Aleppo pepper if desired.
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