This is DH's special request. I keep trying to tell him I can't cook. I searched and searched the DB and could not find this recipe. Well maybe I actually can cook, because this good!
- 8 ounces angel hair pasta or 8 ounces other pastas
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1⁄2 cup chicken broth
- 1 (15 ounce) can cherry tomatoes, drained
- 1 cup milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, chopped only if large
- 2 ounces Baby Spinach
- 1 pinch nutmeg
- fresh ground black pepper
- 1 teaspoon cornstarch, optional to thicken the sauce
- 6 ounces shrimp, cooked
- 4 ounces fresh mozzarella cheese, cut into small dice (they will sort of stick together, but it's going to be stirred into the hot pasta anyway, so no worr)
- kosher salt (optional)
- fresh parsley, chopped for garnish
- Cook pasta according to package directions; drain and keep warm.
- In a large skillet heat butter and olive oil over medium heat; add garlic and stir for about a minute so as not to brown.
- Stir in broth, tomatoes, milk, lemon juice, capers, and spinach; season with nutmeg and black pepper.
- Cook for 10 minutes or so, then sprinkle with cornstarch (if you want a thicker sauce) and stir; break up tomatoes by smooshing them, if desired.
- Stir in shrimp and heat through; taste and adjust seasonings including a bit of salt, if needed.
- Add mozzarella to pasta and toss a bit.
- Pour sauce over pasta and garnish with parsley.
I listened to everyone's reviews and added more lemon, it was not needed. The first few bites are impressive with the extra lemon, but shortly after it makes overkill. Make it as outlined here and you'll be fine! Also don't worry about seasoning until the reduction is done. All and all this was an excellent relatively easy dish that I plan to make again!!!!! Me and my hubby loved it!
This is delicious!! I have eaten chicken piccata in Pepper's restaurant in McAllen TX that tasted similar to this, so I guess you could use sauteed chicken breast in this also. Will for sure make this again.
I like the combination of veggies with the shrimp but the sauce is quite soupy (even with the tsp of cornstarch). Next time I would reduce the amount of milk by half and add freshly squeezed lemon juice to each plate.