America's Test Kitchen.
Ingredients
1-1/2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into ½-inch pieces
Salt and pepper
12 ounces (3-1/2 cups) orecchiette
1/3 cup extra-virgin olive oil
4 garlic cloves, sliced thin
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
1/4 cup chopped pepperoncini, plus 1 tablespoon brine
1/4 cup capers, rinsed
1/4 cup chopped fresh basil
Lemon wedges
Instructions
1. Sprinkle shrimp with ¼ teaspoon salt and ¼ teaspoon pepper and refrigerate until ready to use. Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve ½ cup cooking water, then drain pasta.
2. Heat oil in now-empty pot over medium heat until shimmering. Add garlic and cook until beginning to brown, about 1 minute. Add shrimp and cook until just opaque, about 4 minutes.
3. Off heat, add pasta, Parmesan, pepperoncini and brine, capers, basil, and reserved cooking water and toss to combine. Serve, passing lemon wedges and extra Parmesan separately.