Shrimp Piccata Recipe

This shrimp piccata recipe features plump shrimp, soft spinach, and al dente spaghetti, all drenched in a rich and tart sauce. It also comes together quickly.

cook TIME 13 mins
prep TIME 7 mins
total TIME 20 mins

Course: Main CourseCuisine: Italian

Servings: 4 servings

Calories: 487 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (16)

13 oz peeled shrimp from 26 oz whole shrimp
1 oz spinach stems removed
0.75 oz brined capers
2 oz lemons sliced
1/4 cup white wine
1/4 cup heavy cream
1/2 cup whole milk
2 tbsp unsalted butter
1/2 tbsp all-purpose flour
1 tbsp garlic minced
1 tbsp lemon juice
1/4 tsp salt
1/2 tsp paprika
1/2 tsp ground black pepper
2 tbsp parsley finely chopped
16 oz spaghetti cooked

INSTRUCTIONS

Melt 2 tbsp unsalted butter in a skillet over medium heat, and stir in 1 tbsp minced garlic for 30 seconds.

Add 13 oz peeled shrimp, 1/2 tsp paprika, 1/2 tsp pepper, and 1/4 tsp salt. Stir for 3 minutes to cook.

Add 1/2 tbsp all-purpose flour and stir for 1 minute to cook.

Pour over 1/4 cup white wine and stir to dissolve the flour. Heat for 30 seconds or until half is evaporated.

Pour in 1/2 cup whole milk, along with 1/4 cup heavy cream, 1 tbsp lemon juice, and 0.75 oz capers. Stir to combine.

Add 1 oz spinach leaves and cook for 2 minutes.

Remove from heat and add 2 oz lemon slices to the skillet. Move things around and set the skillet aside, until serving.

Serve with 16 oz cooked spaghetti and sprinkle 2 tbsp parsley on top.

Nutrition