Shrimp piccata is perfect when you’re stuck in a midweek cooking rut. It’s one of the easy shrimp recipes we rely on when we want a hearty, colorful meal that comes together quickly (30-minute meals are just the best).
Although the ingredients for shrimp piccata are fairly simple on their own, together they create a bold dish with restaurant-level deliciousness. Toss succulent sauteed shrimp in a zesty, lemon sauce with garlic, shallots, capers and white wine, and serve it all with angel hair pasta. It’s a bit of a mash-up, combining the protein and pasta from shrimp scampi with the sauce from chicken piccata.
Ingredients for Shrimp Piccata
- Shrimp: There are many types of shrimp, but medium-sized pink shrimp are best for shrimp piccata. Their mild and sweet flavor is perfect for piccata. Fresh or frozen shrimp are both fine for this recipe. When buying fresh shrimp, steer clear of shrimp that have a slimy or soft texture, or any with an ammonia-like smell or dark spots. Look for firm shrimp with a clean scent. Make sure to clean shrimp by peeling and deveining them before you break out the skillet.
- Shallots and garlic: These aromatic alliums bring layers of flavor to any dish. When sautéed, both shallots and garlic take on a sweeter, more mellow flavor that complements the shrimp’s natural sweetness.
- Chicken broth: Serving as the base for the sauce, chicken broth adds a rich, savory flavor to this dish. Use homemade chicken stock or pick up a carton from the store. (Our Test Kitchen’s picks for best chicken broth brands are great options to choose from.)
- White wine: White wine adds a stroke of acidity that brightens and lifts the dish. An inexpensive, dry, unoaked white wine, like sauvignon blanc or pinot grigio, is the best option.
- Lemon: In addition to livening the piccata with its zesty acidity, lemon juice brings a gorgeous citrusy element to the sauce.
- Capers: Use small capers for your piccata—the brininess is perfect for shrimp. Capers are the pickled flower buds of the caper bush, which grows in many corners of the Mediterranean. You’ll encounter brined and salt-cured versions; if using the latter, first give them a rinse to remove excess salt.
- Parsley: Flat-leaf (aka “Italian”) parsley has a bold, fragrant, herby flavor that adds a phenomenal finishing touch for the dish. Fresh parsley boasts the best flavor, but you can go with dried parsley or substitute other herbs depending on what you have at home. This handy guide for fresh to dried herb conversion can help you determine how much to use.
- Pasta: Spaghetti and angel hair pasta are the traditional choices to serve with shrimp piccata. Get the pasta cooking before starting on the shrimp.
Directions
Step 1: Cook the pasta
Cook the pasta according to the directions on the package.
Editor’s Tip: Aim for al dente. Al dente pasta is always best when combined with a cooked sauce.
Step 2: Saute the shrimp
While the pasta is cooking, use a large skillet to saute the shallot and garlic in oil for one minute. Add the shrimp, oregano and salt, and cook until the shrimp turn pink.
Editor’s Tip: One way of knowing that the shrimp are cooked is by their shape. If they curl into a nice C shape, they’re done; overcooked shrimp curl tightly into an O shape.
Step 3: Prepare the sauce
Stir together the wine, broth and cornstarch in a bowl. Gradually stir the broth mixture into the pan. Bring the sauce to a boil, then cook for two minutes, stirring constantly to thicken. Take the pan off the heat.
Step 4: Combine the shrimp and pasta
Drain the pasta. Add the pasta, lemon juice, capers and parsley to the skillet. Toss to combine, then serve.
Shrimp Piccata Recipe Variations
- Try a different pasta shape: If you prefer a thicker noodle, try fettuccine or tagliatelle. You can also use other pasta shapes, like penne or rigatoni, especially if the shrimp are smaller.
- Skip the pasta: Skip the pasta and serve your shrimp piccata with rice, risotto, polenta or heaped onto crostini. Or enjoy those zesty little shrimp on their own!
- Make it creamy: Mixing heavy cream, milk or butter into the sauce enhances the flavor and makes it all around richer. It’s a trick we pull out whenever we want to impress guests with a restaurant-level dinner.
- Turn up the heat: Stirring in a pinch of crushed red pepper flakes spices things up a bit.
- Add more veg: A handful of spinach or kale, chopped bell pepper, olives, artichoke hearts or mushrooms can make this dish more wholesome. Plus, it’s an excellent way to use up extra veggies in your kitchen.
How to Store Shrimp Piccata
While shrimp piccata tastes best enjoyed fresh out of the skillet, you can stow away leftovers in an airtight container in the fridge for up to two days. To reheat, put your shrimp piccata in a skillet, add a splash or two of chicken broth, and heat until warmed through.
Shrimp Piccata Tips
How can you tell when shrimp are done cooking?
When cooked, shrimp turn opaque pink or orange and curl up into a C shape. Be careful not to overcook them; perfectly cooked shrimp are tender and juicy, while overcooked shrimp become tough and curl even further into an O shape.
What is the best wine for making shrimp piccata?
Look for inexpensive, dry, unoaked white wines like sauvignon blanc, vermentino or pinot grigio. Chardonnay is a good option if the wine hasn’t been aged in oak. White vermouth is a great substitute if you don’t have any white wine. You can also make shrimp piccata without alcohol; just add a little extra broth and lemon juice in place of the wine.
What can you serve with shrimp piccata?
Homemade shrimp piccata goes great with all sorts of vegetable side dishes. Keep the Italian theme with a side of Tuscan-style roasted asparagus or a bowl of minestrone. We love to eat this with roasted zucchini, steamed broccoli or herbed peas. Bread on the table is non-negotiable—you’ll want to mop up any of that tangy sauce left in your bowl. Garlic knots are a favorite, as are dinner rolls, ciabatta and focaccia.
