If you’re craving a delicious pasta dish that’s quick and easy to make, you’ll love this Spaghetti with Shrimp Piccata. This recipe is perfect for those busy weeknights when you want something tasty but don’t have a lot of time to spend in the kitchen. In just about 30 minutes, you’ll have a flavorful meal that looks and tastes like it came from a fancy restaurant. Plus, the ingredients are simple and you probably already have most of them at home.
Piccata is a classic Italian dish that’s traditionally made with chicken or veal, cooked in a tangy sauce of lemon, butter, and capers. It’s known for its bright and zesty flavors, and it’s a favorite for its simplicity and deliciousness. In this recipe, we’re giving it a twist by using shrimp instead. The shrimp adds a lovely sweetness that pairs perfectly with the lemony sauce.
Making Spaghetti with Shrimp Piccata is super easy. You’ll start by coating the shrimp in seasoned flour, then quickly sautéing them until they’re golden and tender. The sauce comes together in the same pan, which means fewer dishes to wash! Toss it all with spaghetti, and you’ve got a complete meal that’s sure to impress. Whether you’re cooking for family, friends, or just treating yourself, this dish is a winner. Give it a try and let me know how it turns out!
Enjoy your Spaghetti with Shrimp Piccata with a glass of white wine and a side of garlic bread for a truly delicious meal.
Spaghetti with Shrimp Piccata
Ingredients
- 8 oz. Spaghetti
- 1 lb. Shrimp shells removed, cleaned and butterflied
- 2 Garlic Cloves sliced
- 1/4 cup Dry White Wine
- 2 Tbsp. Capers rinsed
- 3 oz. Butter unsalted
- 1 Lemon juiced
- 1 cup Fish Stock or chicken stock
- 1/4 cup Fresh Parsley chopped
- 1/2 cup All Purpose Flour
- Olive Oil
- Salt and Black Pepper to taste
- Red Pepper Flakes to taste (optional)
Instructions
Prepare the Shrimp
- In a shallow dish, combine flour with a pinch of salt and black pepper. Dredge the cleaned and butterflied shrimp in the flour mixture, shaking off any excess.
Cook the Shrimp
- Heat a drizzle of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet, cooking them in batches if necessary. Cook for about 2 minutes on each side, until the shrimp are golden and slightly cooked through. Remove the shrimp from the skillet and set aside.
Make the Sauce
- In the same skillet, add another drizzle of olive oil and the remaining butter. Once melted, add the capers and hot pepper flakes. Sauté for about 1-2 minutes.
- Add white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for a couple of minutes.
- Add in 1 tablespoon of all purpose flour to thicken the sauce. Whisk or stir until combined and thickened. If you prefer a thicker sauce, whisk in a bit more flour.
- Stir in 1/2 cup of the fish stock (or chicken stock) and let the sauce reduce slightly. Sprinkle in a teaspoon of chopped parsley.
- Add the cooked shrimp back into the skillet, tossing to coat in the sauce. Season with additional salt, and black pepper.
Cook the Spaghetti
- Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the package instructions. Drain and set aside.
Combine and Serve
- Add the cooked spaghetti to the skillet with the shrimp and sauce. Toss everything together until the spaghetti is well coated in the sauce. If you prefer a creamier sauce, add in another 1/4 cup of fish stock and toss together to combine.
- Sprinkle with chopped fresh parsley and serve immediately.