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Shrimp Piccata Recipe

Shrimp Piccata Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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


  • 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. Yield: 4 servings.

Nutritional 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.

Reviews for Shrimp Piccata

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Reviewed Feb. 7, 2018

"I bet most of the "no flavor" reviews used reduced sodium broth. This ain't a healthy dish, folks. It's pasta.

Tips: Use stock instead of broth, and make sure your wine is *dry*. Pan fry your shrimp in their shells, simmer the shells in the sauce, and finish your shrimp with butter. Don't add your shrimp until you're plating or they'll turn to rubber. Simmer the sauce longer than the recipe calls for - it needs more time for flavors to meld and for the sauce to develop body.
The consistency won't be like an alfredo or tomato-based sauce. It's a wine sauce. Toss your pasta into the sauce at the end and let it rest for a minute before serving. The pasta will soak up most of the sauce.
And salt your pasta water! It should taste like sea water. This is your only chance to season your noodles, and 90% of the bland pasta dishes you've eaten were probably bland because the noodles were never seasoned."

Reviewed May. 24, 2017

"This dish really needs more flavor and the sauce was not a sauce. It was way too thin for our liking."

Reviewed Jan. 1, 2015

"I found this recipe far from bland! All I did to increase its flavor was to add a bit more salt (sea salt, to be precise) and I used about 1/2 tsp of red pepper flakes. That was a tad too much for me, but for pepper lovers it would be fine. As I prefer a bit thicker sauce, I used a little more cornstarch."

Reviewed Dec. 21, 2014

"This turned out great. I didn't find it bland, but I added salt in with the shallots and made sure they caramelized a bit and deglazed the pan. I would not find pepper appropriate for a piccata."

Reviewed May. 6, 2014

"Will not be making this again. It barely had any flavor at all."

Reviewed May. 29, 2013

"I wondered why one reviewed pronounced it 'bland' because it has the right ingredients to be anything but bland - then I noticed the problem. Not nearly enough salt and no pepper at all. Need salt to taste, black pepper, and a dash of cayenne. Also, a touch of Sherry is always great with seafood, so I added about a jigger. It was delicious. Just be careful not to overcook the shrimp."

Reviewed Aug. 7, 2012


Reviewed Jun. 18, 2012

"Love it and I usually do not like a lot of lemon juice."

Reviewed May. 15, 2012

"Wonderful quick and easy dish. The pasta took the longest to cook. Perfect paired with the asparagus. Leftover pasta and ingredients were later sauted up with some Portabellos and was just as wonderful. Great alternative for vegetarians."

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