SHRIMP PICCATA
This easy recipe is part of a meal plan along with "Balsamic Brioled Asparagus". I typically serve this with crusty french bread and Balsamic Broiled Asparagus.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute. Add the shrimp, oregano and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.
Nutrition Facts : Calories 295 calories, Fat 9g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 715mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP PICCATA
I used to eat a lemon piccata dish at my favorite Italian restaurant and one day I decided to try to whip up one on my own. It's a hit with the family! Enjoy. Garnish with lemon wedges.
Provided by Dark Phoenix
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.
Nutrition Facts : Calories 769.2 calories, Carbohydrate 89.4 g, Cholesterol 203.1 mg, Fat 30.7 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 10 g, Sodium 650.8 mg, Sugar 4.7 g
SHRIMP PICCATA SPAGHETTI
The zesty piccata sauce of fresh lemon juice, briny capers and rich butter is the inspiration behind this weeknight seafood pasta. Plump, meaty shrimp pair perfectly with the pantry-staple sauce, which is simple yet fresh and bright. The chopped shrimp are gently cooked over low heat in a shallot and garlic-infused olive oil to keep them tender. Peas are an easy way to add a vegetable with pops of sweetness. (Thawed frozen corn would also work well.) The dish is finished with fresh parsley, but other herbs like basil, chives or dill would yield equally delicious results.
Provided by Kay Chun
Categories dinner, weekday, weeknight, pastas, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds.
- Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat.
- Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
- Divide pasta in bowls and garnish with more parsley.
SHRIMP PICCATA PASTA RECIPE - (4.4/5)
Provided by á-47578
Number Of Ingredients 13
Steps:
- 1. Bring 4 quarts water to boil in pot for cooking pasta. Meanwhile, heat 1 tablespoon oil in large skillet over high heat. Add shrimp and cook, stirring, until just opaque, about 1 minute. Transfer to large plate. Heat remaining tablespoon oil in empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30 seconds. Add wine, increase heat to high, and simmer until liquid is reduced and syrupy, about 2 minutes. Add clam broth and lemon juice, bring to boil, and cook until mixture is reduced to 1/3 cup, about 8 minutes. 2. As the sauce cooks, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then transfer to large serving bowl. Toss with sauce, shrimp, capers, parsley, and butter until butter melts and shrimp is warmed through. (Add reserved cooking water if sauce seems dry.) Adjust seasonings with salt and pepper. Serve.
HEALTHY SHRIMP PICCATA PASTA
This dish is quick, easy, flavorful and a great way to introduce shrimp and capers to your menu. The light sauce really enhances the wonderful flavor of shrimp. -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet, saute shallots in oil until tender. Add the shrimp, capers, lemon juice and garlic powder; cook and stir for 5-6 minutes or until shrimp turn pink., Drain spaghetti; toss with shrimp mixture.
Nutrition Facts : Calories 293 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 453mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SHRIMP PICCATA PASTA
LaRue Wunderlich of Lincoln, Nebraska shares this creamy shrimp pasta that's speedy enough for a weeknight.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm. , In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired.
Nutrition Facts :
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SHRIMP PICCATA - THE WHOLESOME DISH
From thewholesomedish.com
5/5 (11)Calories 452 per servingCategory Dinner, Entree, Main Course
- Heat the oil in a large skillet over medium-high heat until it begins to shimmer. In the meantime pat the shrimp dry with paper towels. Add the shrimp and ¼ teaspoon of salt to the skillet. Cook the shrimp, stirring often, until it turns opaque and is slightly undercooked (about 3 minutes). Do not cook the shrimp through at this point because it will finish cooking later. Remove the shrimp from the skillet with a slotted spoon and set aside.
- Add the shallot to the skillet. Cook for 1 minute, stirring occasionally. Add the chicken broth, wine, lemon juice, pepper, and ¼ teaspoon of salt. Stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes.
- Add the shrimp back to the skillet. Cook for 1 minute, or until the shrimp is cooked through. Remove the skillet from the heat. Stir in the parsley, capers, and butter. Serve immediately.
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5/5 (1)Author American Butter InstituteServings 4
- Zest and juice a large lemon. Roughly chop capers. Pull apart parsley leaves and roughly chop. Set aside.
- Combine 1 stick of salted butter and all other ingredients, besides the lemon juice, together in a medium bowl. Mash the mixture with the back of a wooden spoon. Add lemon juice 1 tsp at a time until just incorporated but not wet, about 1 Tbsp total. Then, cover with plastic wrap and chill.
- Add salt to large pot of water and bring to a boil. Cook linguine to al dente package directions. Drain pasta, reserving 1/2 cup of the pasta water.
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From cafedelites.com
4.8/5 (13)Total Time 20 minsCategory DinnerCalories 427 per serving
- 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.
- 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.
- 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.
- 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.)
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