This shrimp piccata is what dreams are made of. Pan seared shrimp in a creamy lemon sauce with capers, served over your favorite pasta. It’s quick and easy for a weeknight meal, but also great to serve dinner guests. Whoever you make it for or share it with, you’ll be the dinner hero!
A couple of weeks ago, J took Nat to a daddy-daughter dance at our church. While I was a little skeptical about her being ready for such an outing at 2 years old, I knew it was important to him so I didn’t say much in opposition.
Besides the fact that it would be good bonding time for them, it also meant that this mama would have a few hours home alone that evening, which is a rare thing. They also went to dinner before the dance, which meant I only had to make dinner for myself. And that, my friends, meant mama was eating shrimp! Because, neither one of my loves like it, so I can’t really cook it on a regular night.
I can’t even describe how excited I was. Big Saturday night plans – cook an amazing dinner, sit down with a glass of wine, and watch some DVR. I’m such a rebel.
This shrimp piccata is legit, one of the best meals I have a had in a loooong time. And I’d like to think I eat some pretty good food on a regular basis. Shrimp, perfectly seared with garlic, and a creamy sauce with lemon, shallots, parmesan cheese, and capers. All served over linguine, with a nice glass of wine. Pure bliss, y’all.
What do you need to make Shrimp Piccata?
– Butter
– Garlic
– Large shrimp, peeled and deveined
– Olive oil
– Shallot
– Dry white wine
– Heavy cream
– Salt and pepper
– Parmesan cheese
– Parsley
– Lemon
– Capers
– Long pasta of choice (I used linguine)
How to make Shrimp Piccata:
1.) Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and cook until fragrant, about 30 seconds). Add the shrimp and cook for two minutes on each side, without stirring, until nicely seared and just cooked through. Remove to a plate and set aside.
2.) Add the shallot and cook until translucent, about a minute. Add the wine and cook until reduced by half, scraping any browned bits off the bottom with a spoon or spatula.
3.) Reduce heat medium-low, add the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper, to taste.
4.) Stir in the parmesan cheese and allow sauce to gently simmer for another minute or so until the cheese melts through the sauce. Stir in the lemon juice and zest, capers and parsley.
5.) Add the shrimp back into the pan and stir to coat with the sauce. Remove from heat. Serve over pasta, with lemon slices and more parsley, if desired.
J and Nat had a great time at their dance, and I really enjoyed a little quiet time for myself. It was a great night for all. And now, I get to share this amazing recipe with you, along with some other great seafood recipes from other great bloggers! Happy Sunday, to us all!
If you love piccata recipes, try my Lemony Salmon Piccata and Lemon Chicken Piccata
Follow me on Pinterest for more great recipes!
Creamy Shrimp Piccata
Ingredients
- 1 Tbsp unsalted butter
- 6 cloves garlic, minced
- 1 lb large shrimp
- 1 Tbsp olive oil
- 1 small shallot, diced
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream
- Salt and pepper, to taste
- 1/2 cup fresh grated Parmesan cheese
- 4 Tbsp fresh chopped parsley
- juice and zest of 1 lemon
- 4 Tbsp capers, rinsed and drained
- Lemon slices and parsley, for garnish
Instructions
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and cook until fragrant, about 30 seconds). Add the shrimp and cook for two minutes on each side, without stirring, until nicely seared and just cooked through. Remove to a plate and set aside.
- Add the shallot and cook until translucent, about a minute. Add the wine and cook until reduced by half, scraping any browned bits off the bottom with a spoon or spatula.
- Reduce heat medium-low, add the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper, to taste.
- Stir in the parmesan cheese and allow sauce to gently simmer for another minute or so until the cheese melts through the sauce. Stir in the lemon juice and zest, capers and parsley.
- Add the shrimp back into the pan and stir to coat with the sauce. Remove from heat. Serve over pasta, with lemon slices and more parsley, if desired.
Nutrition
Source: Cafe Delites
More Seafood Recipes, From Our Dinner Table!
Abalone Po’ Boy by Culinary Adventures with Camilla
Deviled Breadcrumb Fish with Bacon, Leeks, and Tomatoes by Hezzi-D’s Books and Cooks
Salmon Croquettes by Cindy’s Recipes and Writings
Shrimp Etouffee by A Day in the Life on the Farm
Spicy Mussels Provençal by A Kitchen Hoor’s Adventures
I’m ready for a big plateful of this piccata! Sounds perfect for a weeknight meal too!
It’s so quick and easy, but you’d never guess it by all the flavor!
This sounds wonderful….the recipe and the night off.
It really was, Wendy!
That sauce sounds fabulous with the shrimp on top of the pasta! My husband woulld totally dig this meal. Yummy!