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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 penne.
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5 from 1 vote

Shrimp Piccata

Shrimp in a delicious lemon-butter-caper sauce over penne.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: shrimp piccata recipe
Servings: 2
Author: Natasha Bull

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.