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Shrimp Piccata Pasta Recipe
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Shrimp Piccata Pasta Recipe

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LaRue Wunderlich of Lincoln, Nebraska shares this creamy shrimp pasta that’s speedy enough for a weeknight.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional Facts

2 cup: 514 calories, 20g fat (10g saturated fat), 262mg cholesterol, 799mg sodium, 46g carbohydrate (7g sugars, 3g fiber), 39g protein .

Directions

  1. 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.
  2. 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.
Originally published as Shrimp Piccata Pasta in Cooking for 2 Summer 2006, p22

Full-Bodied White Wine

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


Reviews for Shrimp Piccata Pasta

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
NoodleNel User ID: 6393598 239136
Reviewed Dec. 10, 2015

"This was delicious and so easy! I doubled it for leftovers the next day for lunch!"

MY REVIEW
Swtbby User ID: 5624547 137660
Reviewed Jan. 22, 2011

"This was a tasty and easy recipe."

MY REVIEW
newtownmelody User ID: 635403 141196
Reviewed Jul. 9, 2010

"Just the perfect blend of all the ingredients to make this so tasty! My 16-year old son loved it!

So easy to make too. It was hot out and I didn't have to turn on the oven."

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