In just one pot and 20 minutes, whip up this delicious shrimp piccata pasta cooked in a scrumptious lemony, garlic, white wine sauce!
Lemon, butter, wine, garlic and capers, oh my!
This shrimp piccata has everything you could want in a dish, it’s light, flavorful, quick and easy!
Right now, quick and easy is the name of the game around our house. We’ve been on the market to buy a new home for almost 6 months and it’s crazy out there y’all!
With open houses and new home tours several days a week, it’s totally exhausting. After working all day and house hunting all night and weekend, by the time dinner rolls around, I want something deliciously simple!
Let’s just say I’ve been calling on my 29 Minute Meals recipes a lot lately!
If you want to follow along on our crazy house hunting journey in San Diego, check out my Instagram story!
- 1 tbsp olive oil
- 1 large shallot (minced)
- 4 cloves garlic (minced)
- ½ cup white wine
- 2 tbsp fresh lemon juice
- 2 tbsp fresh italian parsley
- ½ lb spaghetti noodles (broken in half)
- 2 ½ cups chicken broth
- 16 large shrimp (peeled & deveined)
- ¼ cup capers (drained)
- 4 tbsp butter
- ¼ cup parmesan cheese
Add the olive oil to a large skillet or dutch oven over medium heat.
Once hot, add the shallots and garlic, cook 2-3 minutes, then add the white wine, simmer for 1-2 minutes, then add the lemon juice, parsley, spaghetti noodles and chicken broth. Bring to a boil, cover, reduce heat and simmer for 12 minutes.
Remove the lid and add the shrimp. Place the lid back on and cook for an additional 3-4 minutes. Add the capers, butter and parmesan cheese, stir to combine until the butter is melted.
Serve topped with additional fresh chopped parsley.
The lemony, garlic, white wine & butter sauce paired with fresh shrimp & pasta makes for a deliciously light dish that is so easy to make!
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