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Shrimp in Capered Garlic Cream Sauce

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“A quick, versatile, and light-tasting sauce best served over a substantial pasta shape (rotini or penne). Stockpile bagged IQF shrimp when they go on sale so you can add this meal to your regular menu rotation - beat "recipe fatigue" by adding sauce variations such as crumbled bacon and wilted spinach (for a Florentine shrimp), vodka and red pepper flakes, or shredded smoked Gouda and peas.”
2 pounds pasta and sauce

Ingredients Nutrition

  • 1 lb shrimp, 71-90 count cooked, peeled, deveined cocktail shrimp with tail on (or similar sized uncooked shrimp, but you must have some part of the tail to make a proper sauce)
  • 4 garlic cloves, minced
  • 1 shallot, minced (or 1/4 of a small yellow onion, minced)
  • 1 tablespoon olive oil
  • 2 tablespoons capers, divided (1 T T)
  • 4 ounces white wine, divided (4 oz for the shrimp, 8 oz for the chef, Chardonnay or Pinot Grigio are best)
  • 8 ounces heavy cream
  • 2 tablespoons parsley, minced
  • 4 tablespoons parmesan cheese, grated
  • salt and pepper, to taste
  • 1 lb penne or 1 lb rotini pasta, cooked and drained


  1. Make sure you have one fine wire strainer/seive on hand in addition to the collander needed to drain the pasta.
  2. Prepare the shrimp by removing and retaining the tails - you will use them to make a quick shrimp stock for flavoring the sauce. Set the edible portion of the shrimp aside in a bowl.
  3. Heat a heavy-bottomed saucepan over medium-high heat. When the pan is hot add the olive oil, swirl to coat the bottom of the pan, and add the minced garlic and shallot or onion. Stir for about 1 minute, ensuring that the garlic doesn't brown, then add the shrimp tails, the portion of wine you're not enjoying, and 1 tablespoon of the capers. Bring to a boil then lower the temperature and simmer for 5 minutes. Add the cream to the sauce, heat to a simmer, and cook for an additional 5 minutes. Adjust salt and pepper seasoning of the sauce.
  4. In a large bowl or pot, toss the cooked shrimp with the pasta. Sprinkle with the parsley, the remaining tablespoon of capers, and the parmesan. Using the fine-wire strainer to prevent unwanted crunchiness, drizzle the sauce over the pasta, pressing the shrimp shells with the back of a spoon to extract every molecule of goodness. Toss the pasta, shrimp, and sauce together to coat the pasta. Enjoy hot.

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