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.
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!
Shrimp Piccata Recipe
- 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.