CREAMY SHRIMP PICCATA RECIPES

CREAMY SHRIMP PICCATA RECIPE | MYRECIPES

Creamy Shrimp Piccata Recipe | MyRecipes image

Save on prep time by buying shrimp peeled and deveined.

Provided by MyRecipes

Total Time 1 hours 5 minutes

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

8 ounces spaghetti
1?½ pounds peeled and deveined, large raw shrimp
2 tablespoons olive oil
3 tablespoons butter
2 shallots, minced (about 1/3 cup)
3 garlic cloves, minced
¼ cup dry white wine
1 cup heavy cream
1?½ teaspoons lemon zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup (2 oz.) freshly shredded Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice
¼ cup capers, drained and rinsed
Herbed Breadcrumbs
Garnish: chopped fresh flat-leaf parsley

Steps:

Cook spaghetti according to package directions. Drain, reserving 1/4 cup hot pasta water.
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.

CREAMY GARLIC BUTTER SHRIMP PICCATA RECIPE - RECIPES.NET

Creamy Garlic Butter Shrimp Piccata Recipe - Recipes.net image

Grab a bite of this mouthwatering shrimp piccata for dinner tonight! It's submerged in a flavorful creamy garlic butter sauce and spinach for a fuller meal.

Provided by Marcia Soto

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 tbsp unsalted butter
6 minced garlic cloves
1 lb tails on or off shrimp
1 tbsp olive oil
1 small brown shallot
½ cup dry white wine
1½ cups reduced fat cream
to taste salt and pepper
3 cups baby spinach
½ cup fresh grated parmesan cheese
1 tsp mixed with 1 tbsp of water cornstarch
4 tbsp fresh chopped parsley
2 tbsp adjust to tastes Fresh Lemon Juice
4 tbsp rinsed and drained capers
to serve lemon slices
chopped, extra, to garnish Fresh Parsley

Steps:

Heat a large skillet over medium-high heat.
Melt the butter, then add in the garlic and fry for 1 minute until fragrant.
Add in the shrimp, then fry 2 minutes on each side, until just cooked through and pink. Transfer to a bowl, then set aside.
Fry the onion in the butter remaining in the skillet.
Pour in the white wine, and allow to reduce to half, while scraping any bits off of the bottom of the pan.
Reduce the heat to low-medium heat, then add the cream and bring to a gentle simmer, while stirring occasionally.
Season with salt and pepper to taste.
Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese.
Let the sauce gently simmer for a further 1 minute or so until the cheese melts through the sauce.
For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
Add the shrimp back into the pan along with the lemon juice, capers and parsley, then stir through.
Take off the heat, serve with lemon slices and extra parsley to garnish.
Serve over pasta, rice or steamed vegetables, and enjoy!

Nutrition Facts : CarbohydrateContent 10.89g, CholesterolContent 285.43mg, FatContent 45.46g, FiberContent 1.34g, ProteinContent 25.24g, SaturatedFatContent 26.25g, ServingSize 4.00 , SodiumContent 1,147.39mg, SugarContent 0.00, UnsaturatedFatContent 14.38g

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