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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


  • 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


  • 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.

Wine Pairings

Full-Bodied White Wine

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