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Lemon Shrimp Piccata

Lemon Shrimp Piccata Recipe

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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 272
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp (21-25 count), peeled and deveined, tails removed
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 4 garlic cloves, minced
  • ½ cup dry white wine
  • ⅓ cup fresh lemon juice
  • 2 tbsp capers, drained
  • ¼ cup chopped fresh parsley, divided

Method
 

  1. Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear shrimp 2 minutes per side until pink, then transfer to a plate.
  2. Reduce heat to medium. Melt 1 tbsp butter in the skillet, add garlic, and cook 30 seconds until fragrant.
  3. Pour in wine, scrape up browned bits, and simmer 2 minutes. Stir in lemon juice and capers, then simmer 1 minute more.
  4. Return shrimp to the skillet along with remaining 2 tbsp butter and half the parsley. Toss 1 minute until heated through and glossy. Serve with remaining parsley.

Notes

The shrimp releases moisture during searing which helps build flavor for the pan sauce. If your sauce thickens too much after adding the butter, loosen it with a tablespoon of water or pasta cooking water.