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Shrimp Piccata

Ingredients

  • 1 pound uncooked shrimp uncooked, tails on, cleaned and deveined
  • 3 Tablespoons flour
  • Salt and freshly ground pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 2 cloves garlic thinly sliced
  • 1/2 cup dry vermouth or white wine
  • 3 Tablespoons fresh lemon juice
  • 1/2 cup chicken broth
  • 2 Tablespoons capers drained
  • 2 Tablespoons flat-leaf parsley minced
  • Angel hair pasta cooked, for serving (optional

Instructions

  • Combine flour and a pinch of salt and pepper in a shallow dish. Toss shrimp in flour mixture until coated. Heat oil in a large nonstick skillet on medium. Add shrimp and cook 2 or 3 minutes, turn and cook 1 more minute. Remove shrimp to plate.
  • Melt 1 Tbs. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
  • Remove the pan from the heat and whisk in the remaining 1 Tbsp. butter, the capers and parsley. Stir in shrimp and season with salt and pepper, to taste.