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Pasta with Shrimp, Capers and 6-Pepper


Yield about 8 portions

Seasoned Salt:

6-Pepper Salt


¼ cup                   Olive oil

6 cloves               Garlic finely chopped

1.5 tsp                  6- pepper salt

3 TB                     capers

20 oz                    Dry white wine such as Chardonnay or Sauvignon Blanc

32 oz                    Chicken stock low sodium or home made

1 #                         Bow Tie or Penne rigate pasta 

40   16/20              Shrimp peeled and deveined

¼ cup                    Italian parsley coarsely chopped

1 cup                     Tomato concase (peeled and seeded diced tomato)

2 Tb                        Sweet butter

Grated parmesan cheese as needed


  1. In a sauté pan over a medium flame add the olive oil and cook until it starts to simmer—(do not brown) add the 6-pepper salt and capers and simmer a few minutes.

  2. Add the wine and reduce down 2/3

  3. Add the stock and bring to a simmer. Reduce heat to low

  4. When pasta is almost done add the shrimp to the chicken stock broth. Cook for about a minute and remove shrimp.

  5. Cook pasta a few minutes less than the box suggests and strain.

  6. Add the pasta and cook until most of the liquid has evaporated. Then add the parsley, butter, tomato and shrimp.

  7. Toss and taste—adjust salt and pepper with 6-pepper salt

  8. Arrange on a platter and quickly serve with cheese

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