Antonis Achilleos
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

Quick to cook and full of lemon and briny flavor, this healthy shrimp piccata pasta is downright delicious. (One staffer said she wanted to eat the entire recipe.) If you like herbs feel free to be a little generous with the parsley here. Serve this healthy dinner with green beans or peas.

How to Make It

Step 1

Cook pasta according to package directions.

Step 2

Meanwhile, heat 1/2 tablespoon of the oil in a large skillet over high. Add shrimp and lemon quarters, cut-side down. Cook until shrimp is opaque, 4 to 6 minutes, turning shrimp and lemon quarters halfway through. Transfer shrimp (leave lemons in skillet) to a plate, and cover to keep warm.

Step 3

Add wine to skillet; bring to a boil over medium-high, stirring and scraping to loosen browned bits from bottom of skillet. Boil until liquid is nearly evaporated, about 4 minutes. Add chicken stock; cook, stirring occasionally, until slightly reduced, 2 to 3 minutes. Remove from heat. Add capers, lemon juice, butter, salt, pepper, and remaining 2 1/2 tablespoons oil; stir until butter is melted.

Step 4

Add shrimp to skillet, stirring to combine. Serve over pasta, and sprinkle with parsley.

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