When cooking shrimp, do not leave unattended because shrimp does not take long to cook. You do not want to overcook it because it will end up being dry with a hard, stringy texture.

I also like to boil the shells to make a broth and add it to the shrimp in place of the chicken broth or fish stock. It adds a wonderful taste to it without overpowering the flavor.

serves 4 to 6 people

Ingredients

1 lb angel hair pasta
25-30 fresh or frozen large (31/40) shrimp, peeled and de-veined; leave whole or cut them up into smaller pieces
1 Tbsp olive oil
1 large garlic clove, chopped
1 shallot, chopped
1 Tbsp (or more) chopped fresh parsley
1/2 tsp dry thyme
1 tsp lemon juice
1 Tbsp butter
Splash of dry white wine
2 tsp capers
1 Tbsp bread crumbs
1 cup of chicken broth or fish stock
extra virgin olive oil
celery salt to taste

1. In a large sauté pan, sauté shallot and garlic until garlic is golden brown.
2. Meanwhile, cook pasta according to package directions. When draining, reserve about 1 cup of the water – I use this water if the shrimp becomes too dry while cooking or if it looks to dry when you mix the shrimp with pasta at the end.
3. Add shrimp and cook until it starts to turn pink.
4. Add parsley, thyme, lemon juice and butter.
5. When shrimp become completely pink (don’t let it burn!), add white wine, capers and broth and cook until the broth and wine are reduced.
6. Drain pasta; add pasta to the shrimp and mix, making sure the broth thoroughly covers the pasta. If it looks too dry, add some of the reserved pasta water.
7. Serve with a little bit of fresh parsley sprinkled over it. You can also drizzle some extra virgin olive oil.