Shrimp Piccata Pasta Recipes
SHRIMP PICCATA
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.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 295 calories, Fat 9g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 715mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP PICCATA
I used to eat a lemon piccata dish at my favorite Italian restaurant and one day I decided to try to whip up one on my own. It's a hit with the family! Enjoy. Garnish with lemon wedges.
Provided by Dark Phoenix
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.
Nutrition Facts : Calories 769.2 calories, Carbohydrate 89.4 g, Cholesterol 203.1 mg, Fat 30.7 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 10 g, Sodium 650.8 mg, Sugar 4.7 g
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
SHRIMP PICCATA PASTA
LaRue Wunderlich of Lincoln, Nebraska shares this creamy shrimp pasta that's speedy enough for a weeknight.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm. , In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired.
Nutrition Facts :
SHRIMP PICCATA PASTA RECIPE - (4.4/5)
Provided by á-47578
Number Of Ingredients 13
Steps:
- 1. Bring 4 quarts water to boil in pot for cooking pasta. Meanwhile, heat 1 tablespoon oil in large skillet over high heat. Add shrimp and cook, stirring, until just opaque, about 1 minute. Transfer to large plate. Heat remaining tablespoon oil in empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30 seconds. Add wine, increase heat to high, and simmer until liquid is reduced and syrupy, about 2 minutes. Add clam broth and lemon juice, bring to boil, and cook until mixture is reduced to 1/3 cup, about 8 minutes. 2. As the sauce cooks, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then transfer to large serving bowl. Toss with sauce, shrimp, capers, parsley, and butter until butter melts and shrimp is warmed through. (Add reserved cooking water if sauce seems dry.) Adjust seasonings with salt and pepper. Serve.
More about "shrimp piccata pasta recipes"
SHRIMP PASTA PICCATA RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Real FoodTotal Time 35 mins
- In a large deep skillet, melt the butter in the oil over high heat. Add the shrimp; season with salt and pepper. Cook the shrimp, turning them once, until just cooked through, 2 to 3 minutes. Transfer the shrimp to a plate.
- Add the garlic to the skillet; cook, stirring often, until golden, about 1 minute. Stir in the wine, scraping up any browned bits from the bottom of the pan.
- Add the stock, half the lemon zest, the lemon juice, capers, and 1/2 cup water; season with salt. Bring to a boil.
FAST AND EASY SHRIMP PICCATA - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
Reviews 1Category Dinner, Main CourseCuisine ItalianTotal Time 25 mins
- In a medium bowl, whisk the flour, salt, and pepper together. Toss the shrimp in the flour to lightly coat. Shake off excess.
- When the butter is hot, add the shrimp to the pan and cook them for 1 minute on each side. Do NOT overcrowd the pan. This might have to be done in two batches. Remove to shrimp from the pan.
SHRIMP & LINGUINE WITH PICCATA COMPOUND BUTTER RECIPE - BON …
From bonappetit.com
- Zest and juice a large lemon. Roughly chop capers. Pull apart parsley leaves and roughly chop. Set aside.
- Combine 1 stick of salted butter and all other ingredients, besides the lemon juice, together in a medium bowl. Mash the mixture with the back of a wooden spoon. Add lemon juice 1 tsp at a time until just incorporated but not wet, about 1 Tbsp total. Then, cover with plastic wrap and chill.
- Add salt to large pot of water and bring to a boil. Cook linguine to al dente package directions. Drain pasta, reserving 1/2 cup of the pasta water.
SHRIMP PICCATA PASTA - COOK'S COUNTRY
From cookscountry.com
Servings 4Category Main Courses
SHRIMP PICCATA - TASTY KITCHEN
From tastykitchen.com
5/5
SHRIMP PICCATA PASTA RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (4)Calories 612 per servingServings 4
CREAMY GARLIC BUTTER SHRIMP PICCATA - CAFE DELITES
From cafedelites.com
4.8/5 (13)Total Time 20 minsCategory DinnerCalories 427 per serving
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
SHRIMP PICCATA - THE WHOLESOME DISH
From thewholesomedish.com
5/5 (7)Calories 452 per servingCategory Dinner, Entree, Main Course
- Heat the oil in a large skillet over medium-high heat until it begins to shimmer. In the meantime pat the shrimp dry with paper towels. Add the shrimp and ¼ teaspoon of salt to the skillet. Cook the shrimp, stirring often, until it turns opaque and is slightly undercooked (about 3 minutes). Do not cook the shrimp through at this point because it will finish cooking later. Remove the shrimp from the skillet with a slotted spoon and set aside.
- Add the shallot to the skillet. Cook for 1 minute, stirring occasionally. Add the chicken broth, wine, lemon juice, pepper, and ¼ teaspoon of salt. Stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes.
- Add the shrimp back to the skillet. Cook for 1 minute, or until the shrimp is cooked through. Remove the skillet from the heat. Stir in the parsley, capers, and butter. Serve immediately.
EASY SHRIMP PICCATA RECIPE - COOKING LIGHT
From cookinglight.com
Servings 4Calories 425 per servingTotal Time 25 mins
SHRIMP PICCATA PASTA: ONE POT RECIPE - WHITNEYBOND.COM
From whitneybond.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 436 per serving
- Once hot, add the shallots and garlic, cook 2-3 minutes, then add the white wine, simmer for 1-2 minutes, then add the lemon juice, parsley, spaghetti noodles and chicken broth.
CREAMY SHRIMP PICCATA RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 1 hr 5 mins
- Cook shrimp in hot olive oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or just until pink. Remove from skillet. Add butter to skillet. Cook shallots in melted butter, stirring often, about 3 minutes or until softened. Add garlic, and cook 30 seconds.
- Stir in wine, and cook, stirring often, 2 to 3 minutes or until reduced to about 1 Tbsp. Stir in heavy cream and next 3 ingredients, and cook, stirring often, 5 minutes or until slightly thickened. Stir in cheese, lemon juice, spaghetti, and reserved 1/4 cup pasta water. Reduce heat to medium-low, and cook 5 minutes. Stir in shrimp and capers, and cook, stirring constantly, 5 minutes or until heated through. Remove from heat, and sprinkle with Herbed Breadcrumbs.
20-MINUTE SHRIMP PICCATA - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.6/5 (20)Total Time 20 minsCategory Appetizer, Main CourseCalories 331 per serving
- PREPARE AND SAUTE SHRIMP: Pat shrimp dry. Toss with flour, a pinch of salt and pepper. Heat butter and oil to medium high. Saute shrimp for 1-2 minutes on each side (do 2 minutes if shrimp are very large). Shrimp will finish cooking later. Spoon onto a plate. Loosely cover with foil to keep warm.
- MAKE SAUCE: Add garlic and saute for 30 seconds. Stir in lemon zest, lemon juice, capers, white wine and broth. Cook on medium high until reduced and slightly thickened (4-5 minutes). If you prefer a thicker sauce, add a tsp of cornstach mixed into a tbsp of water or broth.
- FINISH AND SERVE: Whisk in cold butter a piece at a time until sauce is smooth and emulsified/thickened - about 30 seconds. Add cooked shrimp and parsley. Stir for a minute or two until heated through. Taste and add salt, pepper or more lemon if needed. Serve over rice or pasta if desired or with fresh bread to soak up the juices.
SHRIMP PICCATA WITH SPINACH OVER WHOLE WHEAT ANGEL HAIR | SHARE …
From sharethepasta.org
Servings 4Estimated Reading Time 50 secs
- Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions. Drain and reserve.
- Heat a large sauté pan over medium heat. Add the oil and shrimp. Cook, stirring and turning until the shrimp are mostly pink with some grey remaining (about 2 minutes). Add the garlic and continue to cook until aromatic and starting to brown (about 30 seconds).
- Deglaze the pan with lemon juice and chicken stock. Toss in the capers and spinach. Cover the pan and allow the spinach to wilt (about 2 minutes). Add the pasta and toss.
SHRIMP PICCATA PASTA - PALEOMG
From paleomg.com
Estimated Reading Time 5 mins
- Peel and spiralize zucchini into noodles. Then place on a couple layers of paper towels and place another paper towel on top then let sit while you prep the shrimp. You’ll want it to sit for 5+ minutes to help remove the excess water.
- Place a large sauté pan over medium heat and add 2 tablespoons of butter. Once hot, season shrimp with salt and garlic powder then place in the pan to cook for 1-2 minutes per side, until they become pink and the tails begin to curl. Remove from pan and set aside. Add garlic and shallot to the hot pan and sauté for about 3 minutes, until fragrant and the shallot begins to become translucent. Add the butter then once melted, add lemon juice, chicken stock and zest to the pan, scraping up any browned bits from the bottom of the pan. Bring to a low boil. Add lemon slices and capers and reduce heat to low. Cook for 4 to 5 minutes or until lemon slices have softened.
- Add shrimp and zucchini noodles to the pan, toss to coat and let cook for another 2-3 minutes, until shrimp is warmed through and noodles have softened a bit.
30-MINUTE EASY SHRIMP PICCATA - PLATINGS - PAIRINGS
From platingsandpairings.com
4.1/5 (12)Total Time 20 minsCategory AppetizerCalories 278 per serving
- Combine flour and a pinch of salt and pepper in a shallow dish. Toss shrimp in flour mixture until coated. Heat oil in a large nonstick skillet on medium. Add shrimp and cook 2 or 3 minutes, turn and cook 1 more minute. Remove shrimp to plate.
- Melt 1 Tbs. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
- Remove the pan from the heat and whisk in the remaining 1 Tbsp. butter, the capers and parsley. Stir in shrimp and season with salt and pepper, to taste.
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