Fast And Easy Shrimp Piccata Recipe
Fast and easy shrimp piccata will become your new favorite go-to weeknight meal. It's fresh, bursting with flavor and comes together fast. On the table in under 30 minutes.
Servings: 4
Calories: 508kcal
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 8 ounces uncooked pasta
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- Juice of 1 lemon
- Zest of 1 lemon
- 2 cloves minced garlic
- 3 tablespoons capers, drained
- 5 tablespoons butter, divided
- 1/2 cup dry white wine
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Parmesan cheese to garnish
Instructions
- Boil a pot of salted water. Cook pasta according to package directions.
- While the pasta is cooking, add the first 3 tablespoons of butter to a large skillet over medium heat.
- In a medium bowl, whisk the flour, salt, and pepper together. Toss the shrimp in the flour to lightly coat. Shake off excess.
- When the butter is hot, add the shrimp to the pan and cook them for 1 minute on each side. Do NOT overcrowd the pan. This might have to be done in two batches. Remove to shrimp from the pan.
- Add the garlic to the skillet and cook for about 1 minute.
- Deglaze the pan with the lemon juice, zest, capers, remaining 2 tablespoons of butter, and white wine. Cook for 2 minutes, then add the shrimp back in.
- Cook for another 1-2 minutes until the shrimp are cooked through. DO NOT OVERCOOK.
- Season to taste with salt & pepper, and add the fresh parsley.
- Toss with the cooked and drained pasta. If desired, add the reserved pasta water to increase the sauce a little.
- Serve immediately.
Notes
You may substitute the white wine with chicken stock or water. It will change the taste.
Nutrition
Calories: 508kcal | Carbohydrates: 50g | Protein: 32g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 323mg | Sodium: 1202mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 10mg | Calcium: 191mg | Iron: 4mg