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4.9 from 57 votes

Creamy Garlic Butter Shrimp Piccata

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 542 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 tablespoon unsalted butter
  • 6 cloves garlic minced
  • 1 pound Shrimp tails on or off
  • 1 tablespoon olive oil
  • 1 small brown shallot
  • ½ cup dry white wine
  • 1 ½ cups reduced fat cream
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 3 cups baby spinach
  • ½ cup Parmesan Cheese fresh grated
  • 1 teaspoon cornstarch mixed with 1 tablespoon of water
  • 4 tablespoons fresh parsley chopped
  • 2 tablespoons lemon juice freshly squeezed, adjust to your tastes
  • 4 tablespoons capers rinsed and drained
  • 4 lemon slices to serve
  • 1 pinch fresh parsley extra, chopped to garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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).
  6. 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

Calories 542kcal (27%) Carbohydrates 19g (6%) Protein 32g (64%) Fat 38g (58%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 298mg (99%) Sodium 623mg (26%) Potassium 768mg (22%) 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

% 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.