This quick and easy shrimp piccata comes together in under half an hour. Plump shrimp are sautéed and finished in a bright lemon‑butter sauce with capers, then tossed with pasta for a simple, elegant meal.
If you like this, try pork piccata or lemon garlic shrimp risotto for more citrusy, savory seafood and poultry options.
Inspired by classic chicken piccata, this shrimp version is quick, fresh, and flexible. I first wanted to swap the chicken for shrimp while making garlic shrimp zoodles, and the combination of lemon, butter, and capers translated perfectly to seafood.
How to make shrimp piccata
Pat the shrimp dry, season lightly with garlic powder, and dredge in a thin coating of flour. Sauté the shrimp in butter over medium heat, about 1 minute per side, then remove them from the pan to prevent overcooking.
Deglaze the skillet with lemon zest and juice, add drained capers, the remaining butter, and white wine (or chicken broth). Let the sauce simmer a couple of minutes to meld the flavors and slightly reduce.
Return the shrimp to the pan and finish cooking until just opaque, about 1–2 more minutes. Season with salt and pepper, stir in chopped parsley, and toss with cooked pasta. If the sauce seems tight, add a tablespoon or two of reserved pasta water to loosen it.
If you skip the pasta, the shrimp themselves cook in about five minutes total, making this an excellent choice for busy weeknights or a quick dinner guests will enjoy. You can also serve the shrimp piccata over mashed potatoes or rice if you prefer.
Pro tip: No white wine? Substitute chicken broth or use water plus a pinch of bouillon for similar depth without alcohol.
This shrimp piccata is bright, buttery, and satisfying—easy enough for weeknights but polished enough for guests. Enjoy!
More shrimp recipes you may like:
- Quick and Easy Garlic Butter Shrimp
- Easy Creamy Tuscan Shrimp
- Creamy Cajun Shrimp Pasta
- Sesame Ginger Shrimp
- Grilled Honey Garlic Shrimp
Shrimp Piccata
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Ingredients
- 3/4 pounds medium shrimp thawed & peeled
- 8 ounces uncooked pasta (I used penne)
- 3 tablespoons butter + 2 tablespoons butter
- Garlic powder
- Flour for dredging
- Zest + juice of 1 lemon
- 2 tablespoons capers drained
- 1/2 cup dry white wine (or chicken broth)
- Salt & pepper to taste
- Handful fresh parsley chopped
Instructions
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Boil a pot of salted water and cook the pasta according to package directions. Reserve a little pasta water before draining.
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While the pasta cooks, melt 3 tablespoons butter in a large skillet over medium heat. Lightly season shrimp with garlic powder and dredge in flour. Add shrimp to the skillet and cook about 1 minute per side until just opaque. Remove shrimp and set aside.
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Deglaze the pan with lemon juice and zest, add capers, the remaining butter, and the white wine or chicken broth. Simmer for 2 minutes to combine flavors and reduce slightly.
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Return the shrimp to the skillet and cook about 2 more minutes until cooked through. Season with salt and pepper, stir in fresh parsley, and toss with the drained pasta. Add a splash of reserved pasta water if needed to loosen the sauce. Serve immediately.
Notes
- Replace white wine with chicken broth or water plus a small amount of bouillon for a non‑alcoholic option.
- Use a microplane or fine grater to zest the lemon for the best citrus flavor.
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