Everand Logo

Welcome to Everand!

  • Cook's Country

    One-Pot Shrimp Piccata Pasta

    Nov 03, 2020 3 minutes
    by Matthew Fairman

    IMAGINE A ONE-POT shrimp pasta dish: a cross between a garlicky scampi and a zippy, lemony piccata, with a little bit of creamy sauce tossed in for good measure.

    That’s what I was craving when I started work on this recipe. I wanted tender, succulent shrimp (they easily turn rubbery if they’re overcooked) and lots of rich, silky sauce balanced with just enough vibrant lemon and briny capers. The sauce needed to be fully flavored with garlic and white wine, but it also needed to support (not upstage) the star of the

    You’re reading a preview, subscribe to read more.

    More from Cook's Country

    Cook's Country4 min read
    Peach Ripple Ice Cream
    AT THE HEIGHT of summer, peaches—those fragrant jewels of succulent flesh and fuzzy dappled skin—are ripe and ready to be gathered by the armful. One great option for enjoying them: peach ripple ice cream, a cool, sweet treat that highlights the frui
    Cook's Country4 min read
    Savory Benne Wafers
    AMONG THE MANY foods that have shaped the culinary heritage of Charleston and the Low-country of South Carolina are the tiny benne seed and its descendent, the sesame seed. “Benne” is a West African name for these potent seeds. Benne seeds came to co
    Cook's Country12 min read
    Coastal Paella
    I ARRIVE AT 9 a.m., just as the April sun starts to bear down over the eastern side of Gilliard Farms in Brunswick, Georgia. The owner, Matthew Raiford, waves to me as I park beneath a series of enormous moss-draped oaks, ubiquitous in coastal Georgi

    Related