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Shrimp Piccata

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

This easy recipe is part of a meal plan along with "Balsamic Brioled Asparagus". I typically serve this with crusty french bread and Balsamic Broiled Asparagus.
Shrimp Piccata Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. Cook pasta according to package directions.
  2. 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.
  3. Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.

Nutrition Facts

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

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