Method

Shrimp and Seasoning

Season the shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper, paprika, and garlic powder until evenly coated. Let sit for 5 minutes while you prepare other ingredients.

Sauce

Cook aromatics

Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Deglaze and build flavor

Increase heat to medium-high. Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, roughly 2–3 minutes.

Add liquids and simmer

Stir in the tomato paste until dissolved, then add the chicken (or seafood) stock, lemon juice, and red pepper flakes. Bring to a gentle simmer and let reduce for 2–3 minutes to concentrate flavors.

Finish the sauce

Lower heat to medium-low and stir in the heavy cream and remaining 1 tablespoon butter and remaining 1 tablespoon olive oil. Mix until the butter melts and the sauce becomes silky. Taste and adjust seasoning with a pinch more salt or lemon if needed. Stir in the capers and 1 tablespoon chopped parsley.

Cook Shrimp

In a separate large skillet or the same skillet pushed to one side, heat 1 tablespoon olive oil over medium-high heat. Add the seasoned shrimp in a single layer and cook without moving until the undersides are golden, about 1–1.5 minutes. Flip and cook 30–60 seconds more until just opaque and firm (do not overcook). Transfer shrimp to the sauce skillet and stir to coat, allowing them to finish cooking in the sauce for 30 seconds.

To Serve

Prepare pasta (if using)

If serving with pasta, cook 8 oz fresh linguine or spaghetti in a large pot of generously salted boiling water until al dente (fresh pasta usually 2–3 minutes). Reserve 1/3 cup of pasta cooking water and drain the pasta.

Toss together

Add drained pasta to the skillet with the sauce and shrimp. Toss gently to combine, adding up to 1/3 cup reserved pasta water a few tablespoons at a time if you need to loosen the sauce. Cook together for 1 minute so pasta absorbs flavors.

If serving with bread, spoon shrimp and sauce into shallow bowls and serve with slices of crusty bread for sopping up the sauce.

Garnish

Sprinkle with remaining parsley, add lemon wedges on the side, and serve immediately.

Shrimp D'agnese's Recipe