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Shrimp Piccata Pasta

 Shrimp Piccata Pasta
LaRue Wunderlich of Lincoln, Nebraska shares this creamy shrimp pasta that’s speedy enough for a weeknight.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Shrimp Piccata Pasta (continued)

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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.