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5.0 from 3 votes

Shrimp Piccata

Shrimp in a delicious lemon-butter-caper sauce over penne.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Boil a pot of salted water for the pasta. Cook according to package directions.
  2. 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.
  3. 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.
  4. 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.