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.
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.
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 over cook the shrimp. Add reserved pasta water to bump up the sauce, if desired.
Toss in the fresh parsley and season with salt and pepper to taste.
Garnish with Parmesan cheese. Serve this quick and easy shrimp piccata immediately and enjoy.
- 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
- Boil a pot of salted water. Cook pasta according to package directions.
- While the pasta is cooking, add the first 3 tablespoons of butter to a large skillet over medium heat.
- In a medium bowl, whisk the flour, salt, and pepper together. Toss the shrimp in the flour to lightly coat. Shake off excess.
- 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.
- Add the garlic to the skillet and cook for about 1 minute.
- 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.
- Cook for another 1-2 minutes until the shrimp are cooked through. DO NOT OVERCOOK.
- Season to taste with salt & pepper, and add the fresh parsley.
- Toss with the cooked and drained pasta. If desired, add the reserved pasta water to increase the sauce a little.
- Serve immediately.
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Recipe inspired by SippitySup