Shrimp Piccata Pasta Recipes

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SHRIMP PICCATA



Shrimp Piccata image

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

1 (16 ounce) package linguine pasta
¼ cup olive oil
¼ cup butter
1 pound uncooked medium shrimp, peeled and deveined
10 baby bella mushrooms, sliced
2 cloves garlic, chopped
1 (6 ounce) jar marinated artichoke hearts, chopped, with juice
½ lemon, juiced
3 tablespoons capers with juice
1 splash dry white wine
salt and ground black pepper to taste

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

HEALTHY SHRIMP PICCATA PASTA



Healthy Shrimp Piccata Pasta image

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

6 ounces uncooked spaghetti
2 shallots, chopped
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 jar (3 ounces) capers, drained
3 tablespoons lemon juice
1/2 teaspoon garlic powder

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 RECIPE - (4.4/5)



Shrimp Piccata Pasta Recipe - (4.4/5) image

Provided by á-47578

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled, deveined, and halved lengthwise
4 medium cloves garlic, minced
1/8 teaspoon red pepper flakes
1/2 cup dry white wine
1 (8-ounce) bottle clam broth
3 tablespoons lemon juice
Table salt
1 pound linguine
3 tablespoons drained small capers
1/3 cup chopped fresh parsley leaves
4 tablespoons unsalted butter, softened
Ground black pepper

Steps:

  • 1. Bring 4 quarts water to boil in pot for cooking pasta. Meanwhile, heat 1 tablespoon oil in large skillet over high heat. Add shrimp and cook, stirring, until just opaque, about 1 minute. Transfer to large plate. Heat remaining tablespoon oil in empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30 seconds. Add wine, increase heat to high, and simmer until liquid is reduced and syrupy, about 2 minutes. Add clam broth and lemon juice, bring to boil, and cook until mixture is reduced to 1/3 cup, about 8 minutes. 2. As the sauce cooks, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then transfer to large serving bowl. Toss with sauce, shrimp, capers, parsley, and butter until butter melts and shrimp is warmed through. (Add reserved cooking water if sauce seems dry.) Adjust seasonings with salt and pepper. Serve.

SHRIMP PICCATA PASTA



Shrimp Piccata Pasta image

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

4 ounces uncooked fettuccine
1/4 teaspoon lemon-pepper seasoning
16 uncooked large shrimp, peeled and deveined
1 teaspoon lemon juice
1 garlic clove, minced
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
4 ounces cream cheese, cubed
1/2 cup 2% milk
1 teaspoon Worcestershire sauce
2 teaspoons capers, drained
Dash salt
Dash pepper
Minced fresh parsley, optional

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 SPAGHETTI



Shrimp Piccata Spaghetti image

The zesty piccata sauce of fresh lemon juice, briny capers and rich butter is the inspiration behind this weeknight seafood pasta. Plump, meaty shrimp pair perfectly with the pantry-staple sauce, which is simple yet fresh and bright. The chopped shrimp are gently cooked over low heat in a shallot and garlic-infused olive oil to keep them tender. Peas are an easy way to add a vegetable with pops of sweetness. (Thawed frozen corn would also work well.) The dish is finished with fresh parsley, but other herbs like basil, chives or dill would yield equally delicious results.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 pound spaghetti
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 medium shallot, finely chopped (1/2 cup)
3 garlic cloves, minced
1 pound cleaned medium shrimp, chopped into 1/2-inch pieces
1 cup thawed frozen peas
2 tablespoons capers, plus 2 tablespoons caper brine
3 tablespoons lemon juice
2 tablespoons chopped parsley, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
  • While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds.
  • Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat.
  • Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
  • Divide pasta in bowls and garnish with more parsley.

SEAFOOD PICCATA



Seafood Piccata image

Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!

Provided by Beth Lewis

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package medium seashell pasta
6 tablespoons olive oil
1 cup fresh mushrooms, sliced
¾ cup minced green onions
2 tablespoons minced garlic
1 pound medium shrimp - peeled and deveined
1 pound bay scallops
1 pound crabmeat
2 cups dry white wine
6 tablespoons fresh lemon juice
½ cup butter
¼ cup chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
  • Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
  • Toss pasta with seafood sauce and parsley.

Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g

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