Shrimp Piccata Spaghetti Recipes

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

Ingredients

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

SHRIMP PICCATA

Shrimp Piccata 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

Time 25m

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, Fat 9g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 715mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

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

Ingredients

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.

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