Shrimp Piccata Pasta

Prep Time
Cook Time
Ready In

Recipe: #25675

February 17, 2017

"This is out of a America's Test Kitchen magazine. It says to be sure to toss the shrimp and the sauce with the pasta immediately after draining. The hot pasta will heat the shrimp and melt the butter."

Original is 4 servings


  • Serving Size: 1 (345 g)
  • Calories 612.3
  • Total Fat - 11 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 159.8 mg
  • Sodium - 1170.1 mg
  • Total Carbohydrate - 96.1 g
  • Dietary Fiber - 13.3 g
  • Sugars - 0.4 g
  • Protein - 32.9 g
  • Calcium - 107.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Bring 4 quarts water to boil in large pot. Meanwhile, heat 1 tablespoon oil in large skillet over high heat. Add shrimp and cook, stirring, until just opaque, about 1 minute. Transfer to large plate. Heat remaining tablespoon oil in empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30 seconds. Add wine, increase heat to high, and simmer until liquid is reduced and syrupy, about 2 minutes. Add clam juice and lemon juice, bring to boil, and cook until mixture is reduced to 1/3 cup, about 8 minutes.

Step 2

As the sauce cooks, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then transfer to large bowl. Toss with sauce, shrimp, capers, parsley, and butter until butter melts and shrimp is warmed. (Add reserved cooking water if sauce is dry.) Adjust seasoning with salt and pepper.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to use extra-virgin olive oil for the best flavor.
  • Look for large shrimp that are already peeled and deveined for convenience.

  • Substitute olive oil for butter - This substitution is beneficial because it is a healthier alternative to butter and will still provide a tasty flavor to the dish.
  • Substitute shrimp for chicken - This substitution is beneficial because it will provide a lighter, more delicate flavor to the dish, and will add more protein to the meal.

Spicy Shrimp Piccata Pasta Increase the red pepper flakes to 1 teaspoon and add 1 teaspoon of chili powder to the garlic and pepper flakes when cooking in the skillet.

Roasted Asparagus: Roasted asparagus is a great side dish to pair with Shrimp Piccata Pasta. The bright, earthy flavor of the asparagus complements the richness of the pasta and the saltiness of the capers. Roasting the asparagus adds a nice crunch and nutty flavor.

Garlic Bread: Garlic bread is a great accompaniment to Shrimp Piccata Pasta. The garlic and butter add a nice flavor to the dish, while the crunchy texture of the bread helps to balance out the richness of the pasta. It's a great way to add a little extra flavor and texture to the dish.


Q: How long do you cook the shrimp?

A: Cook the shrimp until just opaque, about 1 minute.

Q: What temperature should I cook the shrimp?

A: Preheat the oven to 375°F and bake the shrimp for about 15-20 minutes.

5 Reviews


This is awesome! Times as they are I did have to improvise a bit, I used frozen shrimp and no capers on hand remains it was super good and its one that will see to repeats!


review by:
(13 Mar 2022)

Peggy Bright

Oh my, I'm weak at the knees. This recipe is so delicious and so easy to make. I made two minor changes. Added extra capers and about 3/4 of a teaspoon of dried chillies (we love both). Used a free-range egg pasta linguine and that was the perfect choice. Three times hubby said 'wow, this is good', which is super high praise from him. Thanks for posting. Yummo!


review by:
(8 Jul 2020)


Scaled back for 1 serve and from go to table was less than 30 minutes and absolutely delicious. Thank you TeresaS made for Alphabet Soup Tag Game.


review by:
(7 Jan 2020)


I have had Chicken Piccata and thought it would be excellent using shrimp and it was just as delicious with the shrimp. Used linguine for my noodles and they soaked up the juices and flavored the pasta. Rich in flavor and very delicious bite after bite. I will make this many times in the future!


review by:
(26 Feb 2018)


Such a great full flavored shrimp pasta. We loved this so much!


review by:
(7 Jan 2018)

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Fun facts:

The dish originates from the Italian city of Piccata, hence the name. The word Piccata is derived from the Italian word 'piccato', meaning 'larded'.

The dish is said to have been popularized by the American chef, Julia Child. Julia Child is famously known for her work in introducing French cuisine to the American public.