Conchiglie Recipe

Boil pasta

Bring 4 cups water and 1.5 tbsp kosher salt to a rolling boil in a large pot. Add 12 oz conchiglie and cook until al dente according to package directions (typically 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Prepare shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. In a shallow bowl, combine 3 tbsp flour and 1 tsp freshly ground black pepper. Lightly dredge shrimp in the flour, shaking off excess.

Sear shrimp

Heat 2 tbsp olive oil and 1 tbsp butter in a large 12-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if needed) and cook 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and keep warm.

Build sauce

Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Add 3 minced garlic cloves and 0.25 tsp red pepper flakes (optional) and sauté 30–45 seconds until fragrant, not browned. Pour in 1 cup dry white wine (or substitute 1 cup low-sodium chicken broth) to deglaze the pan, scraping up browned bits. Let simmer 1–2 minutes to reduce slightly.

Finish sauce

Add 0.5 cup low-sodium chicken broth, 3 tbsp fresh lemon juice, and 2 tbsp drained capers to the pan. Simmer 2–3 minutes to meld flavors. Stir in 0.5 tsp salt (adjust to taste). Return shrimp to skillet and warm through 1 minute. Off heat, stir in 0.25 cup chopped fresh parsley and the remaining 1 tbsp butter to enrich the sauce and create a slight gloss.

Add the drained conchiglie to the skillet with the shrimp piccata sauce. Toss gently to coat, adding reserved pasta cooking water a few tablespoons at a time (up to 1/2 cup) if needed to loosen the sauce and help it cling to the pasta. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Divide between 4 plates or bowls (serves 4). Garnish with 0.25 cup grated Parmesan cheese if using, additional chopped parsley, and lemon wedges. Serve immediately.