Healthy Shrimp Piccata Pasta Food

HEALTHY SHRIMP PICCATA PASTA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet, saute shallots in oil until tender. Add the shrimp, capers, lemon juice and garlic powder; cook and stir for 5-6 minutes or until shrimp turn pink., Drain spaghetti; toss with shrimp mixture.

SHRIMP PICCATA PASTA

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.

SHRIMP PICCATA

Steps:

• Rinse the shrimp and pat dry.
• Sprinkle with salt and pepper.
• In a saute pan, melt the butter and lightly saute the shrimp.
• Remove the shrimp and add the court bouillon (fish stock) wine, garlic and lemon juice to the saute pan. Allow the sauce to cook down to half the volume. Add the arrowroot and stir until the sauce thickens.
• Toss in the shrimp and capers, stirring, until the shrimp are fully cooked but not too long or they will be tough. Add more bouillon as necessary to keep the sauce at a desirable consistency.
• Toss in the capers, give a final stir and serve over noodles. Sprinkle the dill over each dish before serving.

SHRIMP PICCATA PASTA RECIPE - (4.4/5)

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.

SHRIMP PICCATA

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.

SHRIMP PICCATA

Steps:

• Combine flour and pepper blend in a shallow dish. Toss shrimp in mixture until coated.
• Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook 2 minutes; turn and cook another minute. Remove shrimp to a plate. Cook in batches if necessary.
• Add garlic to skillet and cook 30 seconds. Stir in wine, broth, lemon juice and capers. Bring to a simmer. Add shrimp and cook 1 minute, until heated through. Off heat, whisk in butter and stir in parsley. Serve with cooked white rice.