Back to Shrimp Piccata Pasta

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Shrimp Piccata Pasta Recipe

Shrimp Piccata Pasta Recipe

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

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.

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.

Reviews for Shrimp Piccata Pasta

Sort By :
MY REVIEW
Reviewed Dec. 10, 2015

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

MY REVIEW
Reviewed Jan. 22, 2011

"This was a tasty and easy recipe."

MY REVIEW
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."

Loading Image

Wine Pairings

Full-Bodied White Wine

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