Recipes › Main Course › Shrimp Piccata Recipe

Shrimp Piccata Recipe

Recipe by Pedro M. A. Neves

Shrimp piccata is a classic Italian-American dish featuring tender shrimp in a bright, tangy lemon and caper sauce. This elegant yet simple main course comes together in under 30 minutes, making it perfect for weeknight dinners or special occasions. The delicate balance of acidity and briny capers creates a sophisticated flavor profile that lets the quality of the shrimp shine through.

Ingredients

• 1.5 lbs (680g) large shrimp, peeled and deveined
• 0.5 cup (60g) all-purpose flour
• 0.5 teaspoon (3g) salt
• 0.25 teaspoon (0.5g) black pepper
• 3 tablespoons (45ml) olive oil
• 3 cloves garlic, minced
• 0.5 cup (120ml) dry white wine
• 0.5 cup (120ml) chicken or seafood broth
• 3 tablespoons (45g) capers, rinsed and drained
• 3 tablespoons (45ml) fresh lemon juice
• 2 tablespoons (30g) cold butter, cubed
• 2 tablespoons (8g) fresh parsley, chopped
• 1 lemon, thinly sliced for garnish
• 12 oz (340g) spaghetti or linguine, cooked separately

Instructions

1. Pat the shrimp dry with paper towels and season with salt and pepper. Combine flour with salt and pepper in a shallow bowl, then lightly dredge each shrimp on both sides, shaking off excess flour.

2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes. The oil should be hot but not smoking.

3. Working in batches to avoid overcrowding, add shrimp to the hot oil and cook for 1.5-2 minutes per side until they turn pink and opaque. Transfer cooked shrimp to a clean plate.

4. Reduce heat to medium, add minced garlic to the same skillet, and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

5. Pour in the white wine and use a wooden spoon to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 1 minute to reduce slightly.

6. Add the broth, capers, and fresh lemon juice. Stir to combine and simmer for 1-2 minutes until the sauce reduces by about one-quarter.

7. Return the cooked shrimp to the skillet and gently stir to coat them in the sauce. Cook for 1 minute to heat through without overcooking the shrimp.

8. Remove the skillet from heat and whisk in the cold butter cubes one at a time until they are fully incorporated and the sauce becomes silky and slightly thickened.

9. Stir in the fresh parsley and taste for seasoning, adjusting salt, pepper, or lemon juice as needed.

10. Divide cooked pasta among four plates, top with shrimp piccata and sauce, and garnish with lemon slices and additional parsley. Serve immediately.

Substitutions

• Scallops or diced chicken breast can replace shrimp for a different protein option
• Cornstarch mixed with water can substitute for flour-dredging if avoiding wheat
• Dry vermouth can replace white wine for a different flavor profile
• Non-brined capers or green peppercorns can substitute for capers if preferred

Tips

• Pat shrimp completely dry before flouring—excess moisture prevents proper browning and creates steam instead of a golden crust
• Do not skip the deglazing step; the browned bits add significant depth of flavor to the sauce
• Work in batches when cooking shrimp to maintain proper heat and avoid steaming them; overcrowding the pan lowers the temperature and prevents browning

Piccata is a traditional Italian preparation method that highlights the natural flavor of delicate proteins with bright acids and capers. While this shrimp version is popular in Italian-American restaurants, the technique originates from Italian coastal cuisine where similar sauces accompany fresh fish and seafood.

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