Creamy Garlic Butter Shrimp Piccata
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4.9
38 reviews
Excellent
Creamy Garlic Butter Shrimp Piccata
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Creamy Garlic Butter Shrimp Piccata is the recipe of your dreams! Garlic butter shrimp coated in a rustic creamy garlic parmesan sauce with a hint of lemon, capers and spinach! Leave people wondering if there is a hidden chef in your kitchen! Quick and easy to make, ready on the table in less than 15 minutes!
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Ingredients
- 1 tablespoon butter unsalted
- 6 cloves garlic minced
- 1 pound Shrimp tails on or off
- 1 tablespoon olive oil
- 1 small shallot brown
- ½ cup white wine dry
- 1 ½ cups cream reduced fat
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 3 cups baby spinach
- ½ cup Parmesan Cheese fresh grated
- 1 teaspoon corn starch mixed with 1 tablespoon of water
- 4 tablespoons parsley chopped, fresh
- 2 tablespoons lemon juice freshly squeezed, adjust to your tastes
- 4 tablespoons capers rinsed and drained
- 4 lemon to serve, slices
- 1 pinch parsley extra, chopped to garnish, fresh
Instructions
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the shrimp back into the pan along with the lemon juice, capers and parsley; stir through. Take off the heat and serve immediately with lemon slices and extra parsley to garnish (if desired).
- Serve over pasta, rice or steamed veg.
Notes
- *Use a good quality dry white wine such as a pinot griot or chardonnay.
- White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.
- *I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.
- Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.
Nutrition Information
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Calories
542kcal
(27%)
Carbohydrates
19g
(6%)
Protein
32g
(64%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.1g
(5%)
Cholesterol
298mg
(99%)
Sodium
623mg
(26%)
Potassium
768mg
(16%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3.597IU
(0%)
Vitamin C
75mg
(83%)
Calcium
356mg
(36%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 32g | 64% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 298mg | 99% |
| Sodium | 623mg | 26% |
| Potassium | 768mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3.597IU | 0% |
| Vitamin C | 75mg | 83% |
| Calcium | 356mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
38 reviews
Excellent
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