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Orecchiette with Shrimp, Pepperoncini, and Basil
Ingredients
  • 1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into ½-inch pieces
  • Salt and pepper
  • 12 ounces (3⅓ cups) orecchiette
  • ⅓ cup extra-virgin olive oil
  • 4 garlic cloves, sliced thin
  • 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
  • ¼ cup chopped pepperoncini, plus 1 tablespoon brine
  • ¼ cup capers, rinsed
  • ¼ cup chopped fresh basil
  • Lemon wedges
Steps
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