Shrimp Piccata
Updated Oct 20, 2022, Published Jul 01, 2016
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Shrimp Piccata
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
Calories: 511kcalCarbohydrates: 48gProtein: 26gFat: 21gSaturated Fat: 8gCholesterol: 315mgSodium: 1288mgPotassium: 144mgFiber: 1gVitamin A: 680IUVitamin C: 14.9mgCalcium: 183mgIron: 2.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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