Shrimp Piccata
Shrimp Piccata
Servings: 4 people
Calories: 511kcal
Ingredients
- Kosher or fine sea salt
- 8 ounces gluten-free pasta
- 2 tablespoons extra-virgin olive oil
- 1 pound large shrimp peeled and deveined
- 4 tablespoons butter or dairy-free butter substitute divided use
- 2 garlic cloves minced
- ½ cup dry white wine
- 3 tablespoons fresh lemon juice
- ¼ cup capers drained
- ¼ cup chopped flat leaf parsley
- Freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water. Drain the pasta, rinse with hot water, and set aside.
- In a large skillet over medium-high heat, heat the oil. Pat the shrimp dry and add to the oil. Cook, tossing often, until the shrimp begin to turn opaque but are still slightly undercooked, about 3 minutes. Remove the shrimp from the skillet and set aside.
- Add 2 tablespoons of butter to the oil in the skillet and let it melt. Add the garlic and cook for 30 seconds. Add the wine and cook, stirring occasionally, until the wine has reduced by half. Add the lemon juice and capers and cook for another minute. Add the remaining 2 tablespoons of butter and let it melt. Add the shrimp and pasta to the pan. Toss to coat, adding a little of the pasta cooking water, as needed. Cook until the shrimp are cooked through. Remove from heat, stir in the parsley, season to taste with salt and pepper, and serve immediately
Nutrition
Nutrition Facts
Shrimp Piccata
Amount Per Serving
Calories 511
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Cholesterol 315mg105%
Sodium 1288mg54%
Potassium 144mg4%
Carbohydrates 48g16%
Fiber 1g4%
Protein 26g52%
Vitamin A 680IU14%
Vitamin C 14.9mg18%
Calcium 183mg18%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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