HEALTHY SHRIMP PICCATA PASTA
This dish is quick, easy, flavorful and a great way to introduce shrimp and capers to your menu. The light sauce really enhances the wonderful flavor of shrimp. -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 293 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 453mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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
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 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
Make and share this Shrimp Piccata recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 493.9, Fat 15.4, SaturatedFat 5.2, Cholesterol 231.3, Sodium 341.2, Carbohydrate 48, Fiber 0.8, Sugar 0.6, Protein 33.1
SEAFOOD PICCATA
Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
Provided by Beth Lewis
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
- Toss pasta with seafood sauce and parsley.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g
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.
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
More about "shrimp piccata pasta food"
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.
SHRIMP & LINGUINE WITH PICCATA COMPOUND BUTTER RECIPE ...
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
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SHRIMP PICCATA | TASTY KITCHEN: A HAPPY RECIPE …
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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.
LIGHT SEAFOOD PICCATA WITH PASTA - THE GARDENING COOK
From thegardeningcook.com
4.4/5 (15)Total Time 15 minsCategory SeafoodCalories 381 per serving
- Put a large pot of water on to boil. Cook the pasta in the boiling water until not quite tender, about 9 minutes. Drain and rinse.
- Season the seafood well with the sea salt and black pepper. Heat the olive oil in a large nonstick skillet over medium-high heat.
- Reduce the heat to medium and add the seafood, stirring often until cooked, about 4-5 minutes. Transfer to a plate and keep warm.
SHRIMP PICCATA WITH SPINACH OVER WHOLE ... - SHARE THE PASTA
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.
20-MINUTE SHRIMP PICCATA - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.6/5 (22)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 ARTICHOKES • SPICY, DELICIOUS AND ...
From thespicetrain.com
Cuisine ItalianTotal Time 25 minsCategory Main CourseCalories 486 per serving
- Add the shrimp in a single layer and cook until pink on the outside and opaque in the center (about 2 minutes per side).
EASY SHRIMP PICCATA RECIPE - 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.
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.
SHRIMP PICCATA - THE WHOLESOME DISH
From thewholesomedish.com
5/5 (9)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.
QUICK AND EASY SHRIMP PICCATA - PINCH AND SWIRL
From pinchandswirl.com
5/5 (9)Calories 336 per servingCategory Main Course
- In a medium bowl (large enough to hold shrimp), whisk together cornstarch, salt and pepper. Add shrimp and gently toss with fingers to coat evenly.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until hot and foamy. Add shrimp in a single layer and cook without stirring until one side is crisp, about 2 minutes. With a thin spatula, flip each shrimp to crisp on the second side, about 2 minutes more. Transfer shrimp to clean plate.
- Add broth, lemon juice, and capers to skillet. Bring to boil, scraping up any browned bits. Add remaining tablespoon of butter and stir to melt. Return shrimp to skillet and stir gently until shrimp is coated with sauce and heated through, about 1 minute. Remove from heat and transfer to platter if desired. Top with parsley and lemon slices if using and serve.
SHRIMP PICCATA PASTA - PALEOMG
From paleomg.com
5/5 (2)Estimated Reading Time 4 minsServings 4
- 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.
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.)
EASY SHRIMP PICCATA RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 425 per servingTotal Time 25 mins
- Cook until shrimp is opaque, 4 to 6 minutes, turning shrimp and lemon quarters halfway through.
SHRIMP PICCATA PASTA RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (4)Calories 612 per servingServings 4
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From laurainthekitchen.com
- 1) Lightly toss the shrimp in a couple Tbsp of flour and some salt and pepper, sear in the olive oil in a large skillet over medium heat, allow them to cook for just a minute on each side then remove to a plate.
- 2) Add a touch more oil to the skillet, add the garlic and allow it to sizzle for a couple minutes, add the wine, reduce by half, then add the stock, capers and lemon juice, cook until reduced by half as well.
- 3) Add the butter coated in flour, continue cooking until the sauce thickens, then add in the shrimp and parsley and cook for just one more minute.
- NOTE: This makes enough sauce to coat 12 oz of spaghetti, if you aren't planning on serving this with pasta, you can always just halve the ingredients for the sauce.
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 401 per serving
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