Shrimp Piccata
The recipe Shrimp Piccata can be made in around 25 minutes. For $3.66 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 32g of protein, 10g of fat, and a total of 420 calories. 201 person have made this recipe and would make it again. It works well as a pretty expensive main course. It is brought to you by Taste of Home. Head to the store and pick up shallots, salt, lemon juice, and a few other things to make it today. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is awesome. If you like this recipe, you might also like recipes such as Shrimp Piccata Pasta, Healthy Shrimp Piccata Pasta, and 30-Minute Easy Shrimp Piccata.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 pound uncooked angel hair pasta
1/4 cup capers, drained
1 cup chicken broth
1 cup white wine or additional chicken broth
4 teaspoons cornstarch
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1/3 cup lemon juice
2 tablespoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
2 shallots, finely chopped
1 pound uncooked large shrimp, peeled and deveined
Equipment:
frying pan
bowl
Cooking instruction summary:
Directions 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. Yield: 4 servings. Originally published as Shrimp Piccata in Simple & DeliciousJune/July 2012, p22 Nutritional Facts 1-1/2 cups equals 295 calories, 9 g fat (1 g saturated fat), 139 mg cholesterol, 715 mg sodium, 27 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute.
3. 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.
4. Remove from the heat.
5. Drain pasta.
6. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.
Nutrition Information:
covered percent of daily need
