Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Get the pasta going
Bring a pot of salted water to a boil and cook the angel hair according to package directions, aiming for al dente. It cooks fast, so start it first and let it work while you handle the shrimp. Drain and set aside.
- 2
Sear the shrimp
While the pasta cooks, heat the olive oil in a large skillet over medium-high. Add the finely chopped shallots and minced garlic and cook for 1 minute until fragrant. Add the peeled and deveined shrimp, oregano, and salt. Cook and stir just until the shrimp turn pink and curl into a loose C shape, about 3 to 4 minutes. Don't walk away here; shrimp go from perfect to rubbery in under a minute.
- 3
Build the sauce
In a small bowl, whisk together the chicken broth, white wine, and cornstarch until smooth. Pour it into the skillet and bring to a boil, stirring constantly. Cook for 2 minutes until the sauce thickens and coats the shrimp. Pull the pan off the heat.
- 4
Toss and serve
Add the drained pasta, lemon juice, drained capers, and minced parsley to the skillet. Toss everything together so the noodles soak up that tangy sauce. Serve right away.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Shrimp Piccata
Created by: 30MinuteMeals
Ingredients
- 1/2 lb angel hair pasta
- 2 shallots
- 2 garlic cloves
- 2 tbsp olive oil
- 1 lb shrimp
- 1 tsp dried oregano
- 1/8 tsp salt
- 1 cup chicken broth
- 1 cup white wine
- 4 tsp cornstarch
- 1/3 cup lemon juice
- 1/4 cup capers
- 3 tbsp fresh parsley
Instructions
- Get the pasta goingBring a pot of salted water to a boil and cook the angel hair according to package directions, aiming for al dente. It cooks fast, so start it first and let it work while you handle the shrimp. Drain and set aside.
- Sear the shrimpWhile the pasta cooks, heat the olive oil in a large skillet over medium-high. Add the finely chopped shallots and minced garlic and cook for 1 minute until fragrant. Add the peeled and deveined shrimp, oregano, and salt. Cook and stir just until the shrimp turn pink and curl into a loose C shape, about 3 to 4 minutes. Don't walk away here; shrimp go from perfect to rubbery in under a minute.
- Build the sauceIn a small bowl, whisk together the chicken broth, white wine, and cornstarch until smooth. Pour it into the skillet and bring to a boil, stirring constantly. Cook for 2 minutes until the sauce thickens and coats the shrimp. Pull the pan off the heat.
- Toss and serveAdd the drained pasta, lemon juice, drained capers, and minced parsley to the skillet. Toss everything together so the noodles soak up that tangy sauce. Serve right away.