Creamy Shrimp Piccata Recipes
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
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
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 "creamy shrimp piccata recipes"
FAST AND EASY SHRIMP PICCATA - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
Estimated Reading Time 3 mins
- While the pasta is cooking, add the first 3 tablespoons of butter to a large skillet over medium heat.
- In a medium bowl, whisk the flour, salt, and pepper together. Toss the shrimp in the flour to lightly coat. Shake off excess.
- When the butter is hot, add the shrimp to the pan and cook them for 1 minute on each side. Do NOT overcrowd the pan. This might have to be done in two batches. Remove to shrimp from the pan.
CREAMY SHRIMP PICCATA | KETO, LOW-CARB - A GIRL CALLED ADRI
From agirlcalledadri.com
Servings 4Total Time 20 minsCategory Low-Carb Entrees
- In a frying pan over medium heat, add extra virgin olive oil and butter. Allow to heat until the butter is melted and you hear a slight sizzle.
20-MINUTE SHRIMP PICCATA - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
Estimated Reading Time 6 mins
- 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.
CREAMY SHRIMP PICCATA - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
Estimated Reading Time 4 mins
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and cook until fragrant, about 30 seconds). Add the shrimp and cook for two minutes on each side, without stirring, until nicely seared and just cooked through. Remove to a plate and set aside.
- Add the shallot and cook until translucent, about a minute. Add the wine and cook until reduced by half, scraping any browned bits off the bottom with a spoon or spatula.
- Reduce heat medium-low, add the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper, to taste.
- Stir in the parmesan cheese and allow sauce to gently simmer for another minute or so until the cheese melts through the sauce. Stir in the lemon juice and zest, capers and parsley.
CREAMY SHRIMP PICCATA WITH LEMON CAPER SAUCE & SPINACH ...
From meatified.com
Estimated Reading Time 4 mins
- Heat the avocado oil in a sauté pan over low heat and add the minced garlic & shallot. Cook until fragrant, about a minute or so, then add the white wine (if using) & 1 cup / 240 ml of the chicken broth. Add the cauliflower florets to the pan and increase the heat to medium so that the broth comes to a simmer. Pop the lid on the pan with a little crack so that steam can escape and cook the cauliflower until fork tender, about 10 minutes. By the time the cauliflower is done, the wine will have cooked off and the liquid reduced to very little, just enough to cover the garlic and shallot to keep them soft rather than browning. Remove from the heat.
- Transfer the cooked vegetables and the little bit of leftover cooking liquid to a blender. Add the remaining broth, coconut cream, lemon juice, nutritional east, salt and pepper (if using). Blend until completely smooth, then pour the sauce back into the pan. Warm the sauce over low heat, stirring a few times as it heats through. If you like, add additional broth to thin the sauce further.
- While the sauce is warming, heat a separate skillet with a thin layer of oil over medium-high. Add the shrimp and cook until opaque, about a minute or so per side, depending on the size of the shrimp. Remove from the heat.
- Rinse the capers through a colander to remove any excess salt. Stir the cooked shrimp through the sauce, then add the capers and fresh spinach. Put a lid on the pan and cook for a few minutes, until the spinach wilts into the sauce. Stir the spinach through, then taste the sauce and season with additional salt or extra lemon if you like. Serve with the fresh parsley scattered on top.
EASY CREAMY SHRIMP PICCATA - FRAMED COOKS
From framedcooks.com
Estimated Reading Time 3 mins
- Add the shrimp and cook until just done, about 2-3 minutes depending on the size of your shrimp. Remove from the skillet and set aside.
- Add the wine and stir for a minute, scraping up any browned bits from the bottom of the pan. Add the lemon juice and cream and simmer for 3 minutes.
- Return the shrimp to the pan along with the parmesan cheese and capers and simmer for a minute or two until everything is heated through.
20 MINUTE CREAMY SALMON PICCATA RECIPE • SALT & LAVENDER
From saltandlavender.com
Estimated Reading Time 4 mins
- Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season it generously with salt & pepper. Dredge each piece in flour on all sides.
- Add the butter and oil to a skillet over medium-high heat. When it's hot, add the fish. Cook it for 3-4 minutes/side or until it's browned. Be sure not to overcook the fish; it shouldn't be cooked fully yet. Remove salmon to a plate and set aside.
CREAMY GARLIC SHRIMP WITH PARMESAN (LOW CARB) - CAFE DELITES
From cafedelites.com
- Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; 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 the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
SHRIMP PASTA PICCATA RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
- 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.
CREAMY GARLIC BUTTER SHRIMP PICCATA - CAFE DELITES
From cafedelites.com
- 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.)
CREAMY GARLIC BUTTER SHRIMP PICCATA RECIPE | RECIPES.NET
From recipes.net
Estimated Reading Time 1 min
- Add in the shrimp, then fry 2 minutes on each side, until just cooked through and pink. Transfer to a bowl, then set aside.
SHRIMP PICCATA - THE WHOLESOME DISH
From thewholesomedish.com
- 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.
CREAMY SHRIMP PICCATA RECIPE | MYRECIPES
From myrecipes.com
- 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 - CAFE DELITES
From cafedelitesme.blogspot.com
Author Riza Kurniawan
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