One-Pot Shrimp Piccata Pasta | America's Test Kitchen

Ingredients

• 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, shells reserved
• 1 1/2 teaspoons table salt , divided
• 1/4 cup extra-virgin olive oil
• 7 garlic cloves , peeled (6 smashed, 1 minced)
• 2 anchovy fillets , rinsed (optional)
• 1/2 cup dry white wine
• 4 cups water
• 12 ounces (3⅓ cups) orecchiette
• 1/3 cup chopped fresh parsley
• 2 tablespoons capers , rinsed
• 1/2 teaspoon grated lemon zest plus 1 tablespoon juice
• 1/2 teaspoon red pepper flakes
• Grated Parmesan cheese