Creamy Shrimp Piccata
Get ready. This may be one of the best meals to ever come out of my kitchen! I’m no fool though, so I will not try and take credit for it! This comes from one of my favorite magazines, Southern Living!
My husband and I celebrated our one year anniversary not that long ago and we had some awesome plans. Richard asked me a couple months prior if I thought we should do gifts for one another, and it was my recommendation that we skip the gifts, buy ourselves a expensive bottle of wine and make a meal together that would blow our minds. And let me tell you, that idea did not disappoint. You can even ask Richard, this is one delicious recipe!
If you know us, you know that this is a very typical thing for us to do – break the tradition. Our wedding was even done on our terms and over a year later, we’re still told it was one of most beautiful and heartfelt weddings people have been to. Not wanting to brag, but it is something we are proud of. Love, compassion and togetherness are all very important to us. And this meal is yet another great example of one of those moments in our lives. I will tell you, that this is not a cheap meal to make, so I would bookmark this for a special occasion. Trust me, it will be worth it.
There is one thing to note, I did change the pasta that was used. Not because I dis-liked the choice from Southern Living, but rather because we purchased pasta on our honeymoon (in Italy) that we intended to use on our first anniversary. We used “Trombette” (Trumpet-Shaped) pasta which you can find at your local Italian specialty store (pictured to the right). This is made primarily from veggies, thus the vibrant colors. I think it really added to the flavor as well! I will list the recipe as Southern Living did, but feel free to mix it up and make it your own!
There are a couple things that I want to make sure before you get started:
- Make sure you don’t rush the process. So much of this flavor is going to come from taking your time, and when you spend this much money, you want it to be perfect.
- I would recommend drinking a white wine with this. Something light and refreshing, as the cream part of this recipe can make it heavy.
- Lets talk shrimp. You can but them fresh, but to save on time and money, we bough frozen, raw, defined and peeled shrimp. These are naturally smaller as well so they were more bite-sized.
- 8 oz spaghetti
- 1 1/2 lb peeled and de-veined
- 2 Tbsp olive oil
- 3 Tbsp butter
- 2 Shallots, minced (about 1/3 cup)
- 3 Cloves of minced garlic
- 1/4 cup of dry white wine
- 1 cup of heavy cream
- 1 1/2 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon of freshly ground pepper
- 1/2 freshly shredded Parmigiano-Reggiano cheese
- 2 Tbsp fresh lemon juice
- 1/4 cup capers, drained and rinsed
- Herbed Breadcrumbs
- Garnish: chopped fresh flat-leaf parsley
- Cook spaghetti according to package directions. Drain and reserve 1/4 cup of hot pasta water.
- Cook shrimp in hot olive oil in large skillet over medium heat, stirring often. Remove from skillet.
- Add butter to skillet. Cook shallots in melted butter, stirring often - about 3 minutes until softened. Add garlic, and cook an additional 30 seconds.
- Stir in wine, and cook, stirring often, 2-3 minutes or until reduced to about 1 Tbsp. Stir in heavy cream, lemon zest, kosher salt and pepper, and cook, stirring often, 5 minutes or under slightly thickened.
- Stir in cheese, lemon juice, spaghetti, and reserved 1/4 cup of pasta water. Reduce head to medium-low and cook 5 minutes.
- Stir in shrimp and capers and cook stirring constantly, 5 minutes or until heated thoroughly.
- Remove from the heat and sprinkle with herbed breadcrumbs and garnish with parsley.
I wanted to send a special shout out to SOUTHERN LIVING for this amazing recipe! We can’t wait to try the next one from your amazing magazine! Thank you!!