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Shrimp Piccata Recipe

Shrimp Piccata Recipe photo by Taste of Home

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I typically serve this with crusty French bread and asparagus.

This recipe is:

Quick

Diabetic Friendly

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Shrimp Piccata Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1/2 pound uncooked angel hair pasta
2 shallots, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 pound uncooked large shrimp, peeled and deveined
1 teaspoon dried oregano
1/8 teaspoon salt
1 cup chicken broth
1 cup white wine or additional chicken broth
4 teaspoons cornstarch
1/3 cup lemon juice
1/4 cup capers, drained
3 tablespoons minced fresh parsley

Directions

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. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 295 calories, 9 g fat (1 g saturated fat), 139 mg cholesterol, 715 mg sodium, 27 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Originally published as Shrimp Piccata in Simple & Delicious June/July 2012, p22

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Shrimp Piccata

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Reviewed on Aug. 07, 2012 by LilLindy626

Bland

Reviewed on Jun. 18, 2012 by bjsilve0

Love it and I usually do not like a lot of lemon juice.

Reviewed on May. 15, 2012 by bookwyrm217

Wonderful quick and easy dish. The pasta took the longest to cook. Perfect paired with the asparagus. Leftover pasta and ingredients were later sauted up with some Portabellos and was just as wonderful. Great alternative for vegetarians.