Shrimp Piccata
Ingredients
- 1 pound large shrimp peeled with tails left on and deveined
- 3 Tbsp all-purpose flour
- ¼ tsp sea salt
- ¼ tsp freshly ground pepper
- 2 Tbsp olive oil divided
- 2 Tbsp butter divided
- 1 medium shallot peeled and sliced thinly
- ½ cup dry white wine
- 3 Tbsp freshly squeezed lemon juice
- ½ cup chicken broth
- 2 Tbsp brined capers drained
- 2 Tbsp minced fresh flat-leaf parsley
- Salt and pepper to taste
- Angel hair pasta for serving
Instructions
- All ingredients ready? Let's begin!
- In a shallow bowl combine the flour, salt, and pepper.
- Pat the cleaned shrimp dry with paper towels and toss them in the flour mixture to lightly coat each one.
- In a large sauté pan or skillet over medium heat, warm 1 tablespoon of the oil and 1 tablespoon of the butter.
- When the butter has melted, add the shrimp and cook for 2 minutes until golden on the bottom. Turn over and cook for 1 minute longer until golden brown all over.
- Transfer the shrimp to a serving bowl.
- Add another tablespoon of oil to the pan. Turn the heat up to medium-high. Add the shallots to the pan and cook until they start to wilt, approximately 1 minute.
- Deglaze the pan with the wine, scraping up any brown bits and flour. When the wine bubbles, add the lemon juice and broth. Cook until the liquid has reduced by half, stirring often.
- Turn the heat off and stir in the remaining tablespoon of butter, capers, and parsley. Season with salt and pepper if desired.
- Pour the warm sauce over the shrimp and serve immediately over angel hair pasta and a side of sautéed greens or steamed broccoli.
Video
Nutrition
Calories: 255kcal | Carbohydrates: 19g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 1029mg | Potassium: 249mg | Fiber: 1g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 1mg