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1
Make sure you have one fine wire strainer/seive on hand in addition to the collander needed to drain the pasta.
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2
Prepare the shrimp by removing and retaining the tails - you will use them to make a quick shrimp stock for flavoring the sauce.
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3
Set the edible portion of the shrimp aside in a bowl.
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4
Heat a heavy-bottomed saucepan over medium-high heat.
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5
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.
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6
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.
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7
Bring to a boil then lower the temperature and simmer for 5 minutes.
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8
Add the cream to the sauce, heat to a simmer, and cook for an additional 5 minutes.
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9
Adjust salt and pepper seasoning of the sauce.
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10
In a large bowl or pot, toss the cooked shrimp with the pasta.
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11
Sprinkle with the parsley, the remaining tablespoon of capers, and the parmesan.
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12
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.
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13
Toss the pasta, shrimp, and sauce together to coat the pasta.
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14
Enjoy hot.
