SHRIMP PICCATA PASTA RECIPE RECIPES

SHRIMP PASTA PICCATA RECIPE | RACHAEL RAY IN SEASON

Shrimp Pasta Piccata Recipe | Rachael Ray In Season image

Go ahead and drink the wine you don't use making this fresh, indulgent dish. The one pan you used making it can wait until the morning.

Provided by Colu Henry

Total Time 35 minutes

Number Of Ingredients 11

Ingredients

2 tbsp. butter
1 tbsp. olive oil
1 lb. peeled and deveined large shrimp
1 clove garlic, thinly sliced
½ cup dry white wine
4 cups low-sodium chicken stock
1 lemon, zested (1 1/2 tsp.) and juiced (1/4 cup)
¼ cup capers in brine, drained
12 oz. fusilli
½ cup chopped fresh flat-leaf parsley, plus 1/4 cup for garnish
¼ cup chopped fresh chives, plus 2 tbsp. for garnish

Steps:

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.
Add the pasta. Cook, stirring often, until the pasta is al dente, about 10 minutes.
Off heat, add the shrimp, 1/2 cup parsley, and 1/4 cup chives. Toss to coat the pasta; season. Divide among bowls. Garnish with the remaining herbs and lemon zest.

SHRIMP PICCATA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shrimp Piccata Recipe: How to Make It - Taste of Home image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 pound uncooked angel hair pasta
2 shallots, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 pound uncooked large shrimp, peeled and deveined
1 teaspoon dried oregano
1/8 teaspoon salt
1 cup chicken broth
1 cup white wine or additional chicken broth
4 teaspoons cornstarch
1/3 cup lemon juice
1/4 cup capers, drained
3 tablespoons minced fresh parsley

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, FatContent 9g fat (1g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 715mg sodium, CarbohydrateContent 27g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

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HEALTHY SHRIMP PICCATA PASTA RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 293 calories per serving

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.

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EASY SHRIMP PICCATA RECIPE | COOKING LIGHT

Quick to cook and full of lemon and briny flavor, this healthy shrimp piccata pasta is downright delicious. (One staffer said she wanted to eat the entire recipe.) If you like herbs feel free to be a little generous with the parsley here. Serve this healthy dinner with green beans or peas.
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Total Time 25 minutes
Calories 425 per serving

Cook pasta according to package directions. Meanwhile, heat 1/2 tablespoon of the oil in a large skillet over high. Add shrimp and lemon quarters, cut-side down. Cook until shrimp is opaque, 4 to 6 minutes, turning shrimp and lemon quarters halfway through. Transfer shrimp (leave lemons in skillet) to a plate, and cover to keep warm. Add wine to skillet; bring to a boil over medium-high, stirring and scraping to loosen browned bits from bottom of skillet. Boil until liquid is nearly evaporated, about 4 minutes. Add chicken stock; cook, stirring occasionally, until slightly reduced, 2 to 3 minutes. Remove from heat. Add capers, lemon juice, butter, salt, pepper, and remaining 2 1/2 tablespoons oil; stir until butter is melted. Add shrimp to skillet, stirring to combine. Serve over pasta, and sprinkle with parsley.

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SHRIMP PICCATA PASTA: ONE POT RECIPE - WHITNEYBOND.COM

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SHRIMP PICCATA PASTA RECIPE - RECIPEZAZZ.COM

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