Shrimp Piccata Recipe
Shrimp Piccata Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I typically serve this with crusty French bread and asparagus.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 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
  1. Cook pasta according to package directions.
  2. 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.
  3. Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat. Yield: 4 servings.
Originally published as Shrimp Piccata in Simple & Delicious June/July 2012, p22

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Reviews forShrimp Piccata

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MY REVIEW
pajamaangel User ID: 1603339 266272
Reviewed May. 24, 2017

"This dish really needs more flavor and the sauce was not a sauce. It was way too thin for our liking."

MY REVIEW
LindaJD User ID: 2977329 216529
Reviewed Jan. 1, 2015

"I found this recipe far from bland! All I did to increase its flavor was to add a bit more salt (sea salt, to be precise) and I used about 1/2 tsp of red pepper flakes. That was a tad too much for me, but for pepper lovers it would be fine. As I prefer a bit thicker sauce, I used a little more cornstarch."

MY REVIEW
Igraine32 User ID: 7006585 215548
Reviewed Dec. 21, 2014

"This turned out great. I didn't find it bland, but I added salt in with the shallots and made sure they caramelized a bit and deglazed the pan. I would not find pepper appropriate for a piccata."

MY REVIEW
cbenne12 User ID: 7424916 134248
Reviewed May. 6, 2014

"Will not be making this again. It barely had any flavor at all."

MY REVIEW
sbmull User ID: 2591157 136634
Reviewed May. 29, 2013

"I wondered why one reviewed pronounced it 'bland' because it has the right ingredients to be anything but bland - then I noticed the problem. Not nearly enough salt and no pepper at all. Need salt to taste, black pepper, and a dash of cayenne. Also, a touch of Sherry is always great with seafood, so I added about a jigger. It was delicious. Just be careful not to overcook the shrimp."

MY REVIEW
LilLindy626 User ID: 6783857 195875
Reviewed Aug. 7, 2012

"Bland"

MY REVIEW
bjsilve0 User ID: 172187 134247
Reviewed Jun. 18, 2012

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

MY REVIEW
bookwyrm217 User ID: 6358667 179962
Reviewed May. 15, 2012

"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."

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