I made Shrimp Picatta that’s easy enough for a weeknight yet fits a date-night menu, pairing shrimp and briny capers in a bright lemon wine sauce with angel hair pasta or sourdough slices.

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Ingredients

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Shrimp: lean protein, low in calories, cooks fast, slightly sweet, great for quick meals
Lemon: bright sour punch, adds vitamin C, cuts richness and lifts flavors
Capers: salty tang, little briny bombs that give a savory zip to sauce
Garlic: pungent, aromatic, adds depth, give a warm savory backbone to dish
Butter: rich mouthfeel, creamy texture, boosts flavor though adds saturated fat
Olive oil: heart healthy fats, helps brown shrimp and carries flavor well
Shallot: milder onion note, adds a sweet subtle oniony layer without overpowering
Angel hair pasta or sourdough: carbs for satiety, soak sauce or mop it up good

Ingredient Quantities

1 lb large shrimp (16-20) peeled and deveined tails on or off

1/3 cup all purpose flour for dredging

Kosher salt and freshly ground black pepper to taste

2 tbsp olive oil

3 tbsp unsalted butter divided

2 cloves garlic minced

1 small shallot minced (optional)

1/3 cup dry white wine like Pinot Grigio

1/2 cup low sodium chicken broth

1/4 cup fresh lemon juice about 1 to 2 lemons plus extra lemon slices for serving

2 tbsp capers rinsed and drained

2 tbsp fresh parsley chopped

8 oz angel hair pasta cooked or sourdough bread slices for serving (optional)

How to Make this

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1. Pat 1 lb shrimp dry, season with kosher salt and pepper, then dredge lightly in 1/3 cup all purpose flour and shake off excess.

2. Heat a large skillet over medium high, add 2 tbsp olive oil and 1 tbsp unsalted butter; when hot cook shrimp in one or two quick batches about 1 to 2 minutes per side until pink and just cooked, then remove to a plate so they dont overcook.

3. Lower heat to medium, add the remaining 2 tbsp butter, then sauté 2 cloves minced garlic and 1 small minced shallot (if using) about 30 to 45 seconds until fragrant but not browned.

4. Pour in 1/3 cup dry white wine and scrape up brown bits from the pan, simmer 1 to 2 minutes to reduce slightly.

5. Add 1/2 cup low sodium chicken broth and 1/4 cup fresh lemon juice, bring to a simmer and let the sauce reduce 2 to 3 minutes so it thickens a little; taste and adjust seasoning but remember the capers add salt.

6. Stir in 2 tbsp rinsed capers, return the shrimp to the pan and simmer 30 to 60 seconds to warm through.

7. Remove pan from heat and swirl in any remaining butter in small pieces to emulsify the sauce and make it glossy, then sprinkle 2 tbsp chopped parsley and toss gently.

8. If serving with 8 oz cooked angel hair pasta toss the pasta with a little sauce and a splash of reserved pasta water to loosen before plating, or serve the shrimp and sauce with sourdough bread slices and extra lemon slices.

9. Quick tips: pat shrimp dry so they brown, dont crowd the pan, rinse capers to tame brininess, reserve some pasta water to adjust sauce, and dont overcook the shrimp or they get rubbery.

Equipment Needed

1. Large skillet (10 to 12 inch) for searing the shrimp
2. Mixing bowl or shallow plate for the flour dredge
3. Tongs or a fish spatula to flip and move shrimp
4. Measuring cups and spoons for flour, wine, broth, lemon juice
5. Chef knife and cutting board for garlic, shallot, parsley and lemons
6. Wooden spoon or silicone spatula to scrape up brown bits and stir sauce
7. Small bowl or plate to rest cooked shrimp and to rinse capers in
8. Large pot and colander if you plan to serve with angel hair pasta

FAQ

Can I use frozen shrimp? Yes, just thaw completely first. The easiest way is overnight in the fridge or quick thaw in a sealed bag in cold water. Pat them very dry before dredging so they sear instead of steam.

How do I know when the shrimp are done? They turn pink and opaque and curl into a loose C shape. That usually takes about 2 to 3 minutes per side in a hot pan. Don’t overcook or they get rubbery, trust your eyes not a timer alone.

What can I use instead of white wine? Use the same amount of extra chicken broth plus a splash of white wine vinegar or a teaspoon of dry vermouth for brightness. You can also skip alcohol and just bump the lemon juice a little, but the wine adds a nice depth.

Can I make this gluten free? Yep. Swap the all purpose flour for a gluten free flour blend or use cornstarch for dredging. Cornstarch gives a lighter crust, just dust lightly so the sauce still clings.

Can I prep parts ahead of time? Definitely. Mince garlic and shallot, rinse the capers, and squeeze the lemon ahead. You can make the sauce base and chill it, but only finish the shrimp right before serving so they stay tender. Reheat sauce gently and add shrimp back in for 30 seconds to warm through.

What should I serve it with? Angel hair tossed in the sauce is classic and fast, or serve with slices of sourdough to soak up the lemony butter. Sprinkle chopped parsley and add lemon slices for color and extra zing.

Easy Weeknight Shrimp Picatta Recipe Substitutions and Variations

Shrimp: scallops; firm white fish like cod or halibut, cut into bite sized pieces; thin sliced chicken breast cutlets (pounded thin) — cooks similar and soaks up the sauce
All purpose flour for dredging: cornstarch for a light crisp; rice flour for a gluten free option; gluten free 1-to-1 baking flour if you need a direct swap
Dry white wine: dry vermouth; extra chicken broth plus 1 tablespoon white wine vinegar; for non alcoholic try white grape juice plus a splash of lemon juice
Capers: chopped green olives for briny bite; chopped cornichons or dill pickles for tang; extra lemon zest if you want brightness without the salt

Pro Tips

– Pat the shrimp really dry and let them warm up a bit at room temp so they sear instead of steam, flour lightly and shake off the excess, and try to flip them only once so they dont get rubbery.

– Dont crowd the pan, cook in quick batches over medium high heat so you get browning, not steaming; high heat + short cook = better flavor.

– Rinse the capers to tame the salt, taste before adding more salt, and chop the big ones if you want their flavor spread out more evenly.

– Always reserve some pasta water, a splash will loosen and bind the sauce to the noodles, and finish the sauce by swirling in cold butter off the heat to emulsify and make it glossy.

– Use fresh lemon juice but hold back a little to finish at the end, and if you want extra richness add a touch more butter or a splash of cream; serve with crusty bread to soak up every bit of sauce.

Easy Weeknight Shrimp Picatta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made Shrimp Picatta that's easy enough for a weeknight yet fits a date-night menu, pairing shrimp and briny capers in a bright lemon wine sauce with angel hair pasta or sourdough slices.

Servings

servings

Calories

500

kcal

Equipment: 1. Large skillet (10 to 12 inch) for searing the shrimp
2. Mixing bowl or shallow plate for the flour dredge
3. Tongs or a fish spatula to flip and move shrimp
4. Measuring cups and spoons for flour, wine, broth, lemon juice
5. Chef knife and cutting board for garlic, shallot, parsley and lemons
6. Wooden spoon or silicone spatula to scrape up brown bits and stir sauce
7. Small bowl or plate to rest cooked shrimp and to rinse capers in
8. Large pot and colander if you plan to serve with angel hair pasta

Ingredients

1 lb large shrimp (16-20) peeled and deveined tails on or off
1/3 cup all purpose flour for dredging
Kosher salt and freshly ground black pepper to taste
2 tbsp olive oil
3 tbsp unsalted butter divided
2 cloves garlic minced
1 small shallot minced (optional)
1/3 cup dry white wine like Pinot Grigio
1/2 cup low sodium chicken broth
1/4 cup fresh lemon juice about 1 to 2 lemons plus extra lemon slices for serving
2 tbsp capers rinsed and drained
2 tbsp fresh parsley chopped
8 oz angel hair pasta cooked or sourdough bread slices for serving (optional)

Directions

Pat 1 lb shrimp dry, season with kosher salt and pepper, then dredge lightly in 1/3 cup all purpose flour and shake off excess.
Heat a large skillet over medium high, add 2 tbsp olive oil and 1 tbsp unsalted butter; when hot cook shrimp in one or two quick batches about 1 to 2 minutes per side until pink and just cooked, then remove to a plate so they dont overcook.
Lower heat to medium, add the remaining 2 tbsp butter, then sauté 2 cloves minced garlic and 1 small minced shallot (if using) about 30 to 45 seconds until fragrant but not browned.
Pour in 1/3 cup dry white wine and scrape up brown bits from the pan, simmer 1 to 2 minutes to reduce slightly.
Add 1/2 cup low sodium chicken broth and 1/4 cup fresh lemon juice, bring to a simmer and let the sauce reduce 2 to 3 minutes so it thickens a little; taste and adjust seasoning but remember the capers add salt.
Stir in 2 tbsp rinsed capers, return the shrimp to the pan and simmer 30 to 60 seconds to warm through.
Remove pan from heat and swirl in any remaining butter in small pieces to emulsify the sauce and make it glossy, then sprinkle 2 tbsp chopped parsley and toss gently.
If serving with 8 oz cooked angel hair pasta toss the pasta with a little sauce and a splash of reserved pasta water to loosen before plating, or serve the shrimp and sauce with sourdough bread slices and extra lemon slices.
Quick tips: pat shrimp dry so they brown, dont crowd the pan, rinse capers to tame brininess, reserve some pasta water to adjust sauce, and dont overcook the shrimp or they get rubbery.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.