Shrimp Piccata Pasta Recipe

Shrimp Piccata Pasta Recipe photo by Taste of Home

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LaRue Wunderlich of Lincoln, Nebraska shares this creamy shrimp pasta that’s speedy enough for a weeknight.

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Shrimp Piccata Pasta Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

4 ounces uncooked fettuccine
1/4 teaspoon lemon-pepper seasoning
16 uncooked large shrimp, peeled and deveined
1 teaspoon lemon juice
1 garlic clove, minced
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
4 ounces cream cheese, cubed
1/2 cup 2% milk
1 teaspoon Worcestershire sauce
2 teaspoons capers, drained
Dash salt
Dash pepper
Minced fresh parsley, optional

Directions

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. Yield: 2 servings.

Nutritional Facts 1 cup pasta with sauce and 8 shrimp (prepared with reduced-fat butter, reduced-fat cream cheese and fat-free milk) equals 514 calories, 20 g fat (10 g saturated fat), 262 mg cholesterol, 799 mg sodium, 46 g carbohydrate, 3 g fiber, 39 g protein.

Originally published as Shrimp Piccata Pasta in Cooking for 2 Summer 2006, p22