Spaghetti with Shrimp Piccata
This dish combines the tender, juicy goodness of shrimp with the tangy and savory flavors of piccata, all tossed together with perfectly cooked spaghetti. It's a quick and easy recipe that will make you feel like a gourmet chef in no time!
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.
Video
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