Seared Shrimp & Lemon-Caper Pasta

with Zucchini & Bell Pepper

40 MIN

2 Servings

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From the Test Kitchen

Thanks to its nutty flavor and small, round shape, fregola sarda—made from toasted semolina—is a uniquely delicious option for pasta salads. Here, as a hearty accompaniment for pan-seared shrimp, we’re tossing the pasta with sautéed vegetables and a rich, tangy sauce made from butter, lemon, and briny capers.
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Nutrition

PER SERVING
Calories

480 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
⅔ cup Fregola Sarda Pasta
1 Lemon
2 cloves Garlic
1 Zucchini
1 Tbsp Capers
1 oz Salted Butter
1 Bell Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Medium dice the zucchini. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

2 Cook & finish the pasta

Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter, capers, and the juice of 2 lemon wedges. Stir until combined and the butter is melted. Cover to keep warm.

3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced pepper and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

5 Finish the pasta & serve your dish

Add the cooked vegetables to the pot of dressed pasta; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp over the finished pasta. Serve the remaining lemon wedges on the side. Enjoy!