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Shrimp Piccata

 Shrimp Piccata
I typically serve this with crusty French bread and asparagus.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Shrimp Piccata (continued)

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