Shrimp Piccata
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Shrimp Piccata
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Shrimp in a delicious lemon-butter-caper sauce over penne.
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Ingredients
- 3/4 pounds medium shrimp thawed & peeled
- 8 ounces uncooked pasta (I used penne)
- 3 tablespoons butter + 2 tablespoons butter
- garlic powder
- flour for dredging
- Zest + juice of 1 lemon
- 2 tablespoons capers drained
- 1/2 cup dry white wine (or chicken broth)
- salt & pepper to taste
- handful fresh parsley chopped
Instructions
- Boil a pot of salted water for the pasta. Cook according to package directions.
- Once the pasta is well on its way, add the first 3 tablespoons of butter to a large skillet on medium heat. Sprinkle the shrimp gently with a little bit of garlic powder then dredge the shrimp in flour. Once the butter has melted, add the shrimp to the pan and cook them for 1 minute on each side. Remove to shrimp from the pan.
- Deglaze the pan with the lemon juice + zest, capers, rest of butter, and white wine. Cook for 2 minutes, then add the shrimp back in.
- Cook for another 2 minutes or so until the shrimp are cooked through. Season with salt & pepper, and add the fresh parsley. Toss with the cooked and drained pasta. If desired, add a tablespoon or two of the pasta water to add some more moisture to the sauce. Serve immediately.
Notes
- If you prefer, substitute the white wine with chicken broth or water and part of a bouillon cube.
- This is the handy tool I used to zest the lemon.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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