Shrimp Piccata is another…
..quick and easy traditional Italian recipe that..
.. is still a great weeknight dinner for busy people.
In the United States it is most frequently done with chicken breast filets and served with pasta.
In Italy it is most often made with veal and served by itself as the “secundo” or main course.
If you and your gang like shrimp then you will love this Shrimp Piccata.
You can buy your shrimp already thawed, peeled and deveined in the seafood section of your grocery store. If your shrimp have to be thawed it will just take a couple of minutes in the microwave and a few more to peel and devein.
Put a pot of salted water on at medium high and add the pasta. When the water starts to simmer the pasta will be done. Stir it a few times while it’s cooking. If it is al dente before you are done with the Shrimp Piccata just drain off the water, drizzle in a little olive oil and stir it up getting the pasta all coated with the oil. Put it on an idle back burner to keep warm.
In fact, when the Shrimp Piccata is ready you could heat up the pasta right in the Shrimp Piccata.
Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan.
Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley.
Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat.
Bring it up to a fast simmer and after about a minute turn the shrimp over.
After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.
Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.
We had the rest of that nice bottle of white wine – an Italian Soave – with our Shrimp Piccata.
And of course some of Poppop’s easy homemade bread for dipping!