This post may contain affiliate links. Please read our disclosure policy.
This quick and easy shrimp piccata recipe is ready in under half an hour! Succulent shrimp are cooked in a lemon-butter-caper sauce and served over pasta.
I love chicken piccata, so I figured why not try shrimp piccata? This idea actually popped into my head while I was making these garlic shrimp zoodles, so I had to make both recipes. Sometimes things happen spontaneously and work rather well!
You may also like my easy 20-minute creamy salmon piccata recipe as well!
How to make shrimp piccata
Season shrimp with garlic powder and dredge them in flour. Sauté shrimp in butter for 1 minute on each side; take shrimp out of pan.
Make the sauce by adding the lemon juice & zest, capers, the remaining butter, and the white wine (or chicken broth). Let it bubble for a couple of minutes, then add the shrimp back in.
Finish cooking shrimp and then season them with salt & pepper, and add the parsley.
If you didn’t include the pasta in this recipe like I do, the actual cooking time of the shrimp piccata is closer to 5 minutes. Super simple, right? You could also serve this lemon shrimp piccata over mashed potatoes or even with rice.
Pro tip: If you’re out of white wine or just don’t want to cook with it, I suggest replacing it with chicken broth or the same amount of water + a bit of a bouillon cube for some added flavor.
I hope you enjoy this delicious quick and easy shrimp piccata recipe! It’s perfect for busy weeknights but nice enough to serve to guests without killing yourself. 🙂
Questions? Ask me in the comments below!
More shrimp recipes you may like:
- Quick and Easy Garlic Butter Shrimp
- Easy Creamy Tuscan Shrimp Recipe
- Creamy Cajun Shrimp Pasta
- Sesame Ginger Shrimp
- Grilled Honey Garlic Shrimp
- 3/4 pounds medium shrimp thawed & peeled
- 8 ounces uncooked pasta (I used penne)
- 3 tablespoons butter + 2 tablespoons butter
- Garlic powder
- Flour for dredging
- Zest + juice of 1 lemon
- 2 tablespoons capers drained
- 1/2 cup dry white wine (or chicken broth)
- Salt & pepper to taste
- Handful fresh parsley chopped
- Boil a pot of salted water for the pasta. Cook according to package directions.
- Once the pasta is well on its way, add the first 3 tablespoons of butter to a large skillet on medium heat. Sprinkle the shrimp gently with a little bit of garlic powder then dredge the shrimp in flour. Once the butter has melted, add the shrimp to the pan and cook them for 1 minute on each side. Remove to shrimp from the pan.
- Deglaze the pan with the lemon juice + zest, capers, rest of butter, and white wine. Cook for 2 minutes, then add the shrimp back in.
- Cook for another 2 minutes or so until the shrimp are cooked through. Season with salt & pepper, and add the fresh parsley. Toss with the cooked and drained pasta. If desired, add a tablespoon or two of the pasta water to add some more moisture to the sauce. Serve immediately.
- If you prefer, substitute the white wine with chicken broth or water and part of a bouillon cube.
- This is the handy tool I used to zest the lemon.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.