Creamy Shrimp Piccata
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!
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Servings: 4 servings
Calories: 570kcal
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
Calories: 570kcal | Carbohydrates: 7g | Protein: 31g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 427mg | Sodium: 1333mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1845IU | Vitamin C: 13mg | Calcium: 381mg | Iron: 3mg
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