Cooked in under 30 minutes and calling for less than 10 ingredients, this “shrimp piccata” will be your new go-to. Don’t skimp on the fresh French bread to soak up all the saucy goodness in this pan of Shrimp with Lemon and Capers.
Shrimp with Lemon and Capers
Makes about 4 servings
Ingredients
- 6 tablespoons cold unsalted butter, divided
- 2 cloves garlic, thinly sliced
- 1 pound medium fresh shrimp, peeled and deveined (tails left on)
- ⅛ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup white wine
- ¼ cup capers, drained
- 2 tablespoons fresh lemon juice
- French bread, to serve
- Garnish: seared lemon slices, chopped fresh parsley
Instructions
- In a 10-inch cast-iron skillet, melt 3 tablespoons butter over medium-high heat. Add garlic; cook until tender and lightly browned, about 1 minute. Add shrimp; cook until pink and firm, about 2 to 3 minutes more. Remove shrimp from pan, and sprinkle with salt and pepper.
- Reduce heat to medium. In same pan, stir in wine, and cook for 2 to 3 minutes, scraping browned bits off bottom of pan with a wooden spoon. Continue to cook about 2 to 3 minutes, and stir in capers and lemon juice. Add remaining 3 tablespoons cold butter, stirring constantly, until slightly thickened, about 2 to 3 minutes. Return shrimp to pan, stirring to coat. Serve with bread. Garnishwith lemon and parsley, if desired.
