Fast And Easy Shrimp Piccata

Fast & Easy Shrimp Piccata - It's on the table in under 30 minutes. Shrimp sauteed in a lemon-butter-caper sauce. It's fresh, bursting with flavor and comes together fast.

Shrimp Piccata will become your new favorite go-to weeknight meal. It’s on the table in under 30 minutes. Shrimp sauteed in a lemon-butter-caper sauce. Serve over your favorite pasta, you can’t go wrong. It’s fresh, bursting with flavor and comes together fast.

Fast and Easy Shrimp Piccata

shrimp sauteing in cast iron skillet

Start boiling the pasta according to the package directions.(reserve 1/4-1/2 cup of the pasta water) In a medium bowl, whisk together the flour, salt, and pepper.  Toss the shrimp in the flour mixture.

 Shrimp Piccata over linguine in red cast iron skillet

In a large skillet over medium heat, melt 3 tablespoons of butter. Add the shrimp to the skillet and saute one for one minute each side. Don’t overcrowd the pan. You might need to do this in two batches. Remove the shrimp to a plate.

Add the garlic to the skillet and cook about 1 minute. Deglaze the pan with lemon juice, zest, capers, remaining butter and wine. Simmer for 2 minutes. Add the shrimp back to the skillet and cook for 1-2 more minutes. Do NOT overcook the shrimp. Add reserved pasta water to bump up the sauce, if desired.

close up of  Shrimp Piccata garnished with Parmesan cheese and fresh parsley

Toss in the fresh parsley and season with salt and pepper to taste.

 Shrimp Piccata in red cast iron skillet garnished with Parmesan cheese and fresh parsley

Garnish with Parmesan cheese. Serve this quick and easy shrimp piccata immediately and enjoy.

Fast And Easy Shrimp Piccata
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 2-4 servings
Ingredients
  • 1 pound medium shrimp, peeled & deveined
  • 8 ounces uncooked pasta
  • ¼ cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 cloves minced garlic
  • 3 tablespoons capers, drained
  • 5 tablespoons butter (divided)
  • ½ cup dry white wine
  • Salt & pepper, to taste
  • ¼ cup fresh parsley, chopped
  • Parmesan cheese to garnish
Instructions
  1. Boil a pot of salted water. Cook pasta according to package directions.
  2. While the pasta is cooking, add the first 3 tablespoons of butter to a large skillet over medium heat.
  3. In a medium bowl, whisk the flour, salt, and pepper together. Toss the shrimp in the flour to lightly coat. Shake off excess.
  4. 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.
  5. Add the garlic to the skillet and cook for about 1 minute.
  6. 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.
  7. Cook for another 1-2 minutes until the shrimp are cooked through. DO NOT OVERCOOK.
  8. Season to taste with salt & pepper, and add the fresh parsley.
  9. Toss with the cooked and drained pasta. If desired, add the reserved pasta water to increase the sauce a little.
  10. Serve immediately.
Notes
You may substitute the white wine with chicken stock or water. It will change the taste.
Fast & Easy Shrimp Piccata - It's on the table in under 30 minutes. Shrimp sauteed in a lemon-butter-caper sauce. It's fresh, bursting with flavor and comes together fast.

More Delicious Recipes

Spicy Shrimp Sushi Stack

Spicy Shrimp Sushi Stack on white plate drizzled with sauce and dots of wasabi garnish

Bang Bang Shrimp

Bang Bang Shrimp in white bowl garnished with chopped green onions

Jalapeno Hushpuppies

jalapeno hushpuppies stacked in a brown paper bag garnished with parsley

 

Recipe inspired by SippitySup

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: