Shrimp Picata

 

 

 

 

 

 

 

 

 

 

 

 

 

I like Chicken Picata…. I pound the chicken out flat and then quick fry it and then add all my lemony ingredients.  But why not Shrimp Picata?  I wondered if that would be as good so I tried it today.  Oh my gosh it is so good.  Plump, tender shrimp pair perfectly with the lemony butter sauce, which is simple yet fresh and bright. I would even say better than the chicken.  And so much easier to make.  This recipe will take maybe 15 minutes start to finish! 

 

Shrimp Picata

 

1-pound large shrimp, peeled and de-veined and tails off.

1 teaspoon corn starch

1 teaspoon all-purpose flour

1½ teaspoons lemon pepper seasoning 

2 tablespoons olive oil divided

2 garlic cloves minced

¼ cup white wine (or use extra chicken stock)

¾ cup chicken stock

1½ tablespoons fresh lemon juice

4 tablespoons cold butter

3 tablespoons capers drained

kosher salt ONLY as needed, adjust to taste

1 lb. spaghetti noodles

freshly ground black pepper ONLY as needed, adjust to taste

1 tablespoon fresh Italian parsley, chopped small

 

Rinse the shrimp and pat dry with a paper towel. Place the shrimp in a medium-sized bowl and sprinkle with flour, corn starch, and lemon pepper seasoning. Toss to coat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp to the skillet and toss to coat with oil. Cook, while stirring constantly, for about 2 minutes, until the shrimp is pink and almost cooked through. Transfer the cooked shrimp to a bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Add the wine to the same skillet and simmer for about 1 minute, scraping up the browned bits as it heats. Add the chicken stock to the pan and continue simmering and whisking for 5 minutes, or until the liquid is reduced by about half. 

Reduce the heat to medium and add the cold butter, 1 tablespoon at a time, whisking constantly. Add the capers and simmer 2 more minutes, or until the liquid has thickened slightly. Allow to continue simmering on low heat while your pasta cooks.

 

 

 

 

 

 

 

 

 

 

 

 

Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain pasta.  Make sure you drain it well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Return pasta to the large skillet and warm over medium heat. Add the pasta water if necessary and 3 tablespoons butter, and season with salt and pepper.  Add shrimp to the pasta and toss well.

 

 

 

 

 

 

 

 

 

 

 

 

Remove from heat and sprinkle on parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

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