Shrimp Piccata

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Shrimp piccata is a perfect, easy weeknight meal. Juicy shrimp are coated in a sauce made up of white wine, lemon juice, broth, capers, parsley, and butter. It’s perfect served with noodles or pasta.

Shrimp Piccata over pasta in a white bowl

Anything in piccata sauce is fine by me.  Chicken piccata, veal piccata, and shrimp piccata are all so good!  If I’m out at a fancy Italian restaurant, I often go for chicken piccata.  But, when I’m the one doing the cooking, I think shrimp is the way to go.  It cooks up in no time, making it a perfect, easy weeknight meal.

If you’re not familiar with piccata sauce, its a sauce made up of white wine, lemon juice, broth, capers, parsley, and butter.  The lemon and the capers give it a nice, tangy zip.

I like to serve shrimp piccata over angel hair pasta that has been tossed in a little butter and parsley.  I always start cooking my pasta first.  Because in the time it takes to cook the pasta, I can make the shrimp piccata.  Heat up some veggies and that’s a full meal in about 15 minutes!

3 image collage showing Shrimp Piccata being made and in a bowl over pasta


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Shrimp Piccata over pasta in a white bowl

Shrimp Piccata Recipe

5 from 11 votes
Shrimp piccata is a perfect, easy weeknight meal. Juicy shrimp are coated in a sauce made up of white wine, lemon juice, broth, capers, parsley, and butter. It's perfect served with noodles or pasta.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


Servings 2 servings
Calories 452 kcal


  • 2 tbsp. extra virgin olive oil
  • 12 oz. uncooked peeled, deveined, large shrimp (thawed, if bought frozen)
  • ½ tsp. salt divided
  • 1 medium shallot sliced
  • ¼ cup chicken broth
  • ¼ cup dry white wine
  • 2 tbsp. lemon juice
  • ¼ tsp. ground black pepper
  • ¼ cup loosely packed flat leaf parsley chopped
  • 2 tbsp. drained capers
  • 2 tbsp. unsalted butter


  • 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.


I like to serve this over buttered angel hair pasta.


Serving: 1/2 of the recipe | Calories: 452kcal | Carbohydrates: 5g | Protein: 36g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 460mg | Sodium: 2325mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 26.3mg | Calcium: 263mg | Iron: 4.5mg
Course Dinner, Entree, Main Course
Keyword shrimp piccata
Cuisine American, Italian
Author Amanda Finks


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  1. 5 stars
    I made this today and it turned out to be delicious! I used vodka instead of wine and no capers. My hubby loved it. I will definitely make it again!

  2. 5 stars
    I added a clove
    Of garlic with the shrimp and another one with the shallots. Yum,yum! I had less shrimp but made the full recipe fro 2. Was perfect. Served it over pasta and sprinkled parmesan cheese on top

  3. 5 stars
    So yummy! I served it over basmati rice with a side of roasted veggies and could not get enough! Love that is was so simple too.

  4. 5 stars
    Delish but….next time I think I’ll increase the liquids by at least half again. I wanted more sauce on my pasta. So yummy!

  5. We doubled the recipe for the sauce and it still didn’t seem like enough for 4 people- and the original recipe was for 3 servings.
    Otherwise, very tasty. We put it over linguini.

    I would make sure to have all ingredients to go, as it cooks quickly.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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