Creamy Garlic Butter Shrimp Piccata comes in time for you Valentine! Garlic butter shrimp coated in a rustic creamy garlic parmesan sauce with a hint of lemon, capers and spinach!
Leave people wondering if there is a hidden chef in your kitchen! Quick and easy to make, ready on the table in less than 15 minutes, you will even impress yourself!
Creamy Garlic Butter Shrimp Piccata
Creamy Garlic Butter Shrimp PiccataGarlic. Butter. Yeah, this is where it all begins. Much like this Creamy Garlic Butter Tuscan Shrimp recipe you guys are STILL loving, I wanted to make you guys something special for your Valentines Day, or just any ordinary day you want to spoil yourself or a loved one/s. THIS IS IT. The recipe of your dreams!
Taking Piccata to a whole other level!
What can you serve this Creamy Garlic Butter Shrimp Piccata with?
- We prefer ours served over rice that has been simmered with onions and garlic for added flavour. Mm-mm-mm.
- Also amazing over pasta that has been mixed through with olive oil, salt and garlic. Plus a touch of extra parmesan never hurt anyone.
- Garlic bread: soaking up creamy sauce with a warm piece of bread. It’s heaven.
What wine goes well with this?
I choose a white wine to go with this. A light Chardonnay or Pinot Gris pairs really well. For a sweeter wine, choose a Riesling or a Sparkling Moscato.
Karina’s tips:
- You can use shrimp with tails on or off. We kept ours on for a visual impact as they photograph better.
- Try to find fresh wild caught shrimp. Frozen shrimp is good too, but fresh will always have a better flavour.
- If you don’t want to use salted butter, use unsalted and season shrimp to suit your taste.
- Feel free to use reduced fat cream (or light cream), half and half or heavy/thickened cream. You can also use evaporated milk as a low calorie substitution.
- If you don’t like capers, leave them out all together. The sauce is so good either way.
If you LOVE this Creamy Garlic Butter Shrimp Piccata recipe, try this Creamy Lemon Parmesan Chicken Piccata OR this Creamy Salmon Piccata!
Watch How Easy This Creamy Garlic Butter Shrimp Piccata Recipe is!
Creamy Garlic Butter Shrimp Piccata
Creamy Garlic Butter Shrimp Piccata is the recipe of your dreams! Garlic butter shrimp coated in a rustic creamy garlic parmesan sauce with a hint of lemon, capers and spinach! Leave people wondering if there is a hidden chef in your kitchen! Quick and easy to make, ready on the table in less than 15 minutes!
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Serves: 4 people
Ingredients
- 1 tablespoon unsalted butter
- 6 cloves garlic minced
- 1 pound (500 grams) shrimp, tails on or off
- 1 tablespoon olive oil
- 1 small brown shallot
- 1/2 cup dry white wine*
- 1 1/2 cups reduced fat cream**
- Salt and pepper, to taste
- 3 cups baby spinach
- 1/2 cup fresh grated Parmesan cheese
- 1 teaspoon cornstarch (mixed with 1 tablespoon of water)
- 4 tablespoons fresh chopped parsley
- 2 tablespoons fresh lemon juice, adjust to your tastes
- 4 tablespoons rinsed and drained capers
- Lemon slices, to serve
- Fresh chopped parsley (extra), to garnish
Instructions
- Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the shrimp back into the pan along with the lemon juice, capers and parsley; stir through. Take off the heat and serve immediately with lemon slices and extra parsley to garnish (if desired).
- Serve over pasta, rice or steamed veg.
Notes
*Use a good quality dry white wine such as a pinot griot or chardonnay.
White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.
**I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.
Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.
Nutrition
Calories: 427kcal | Carbohydrates: 6g | Protein: 31g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 422mg | Sodium: 1351mg | Potassium: 360mg | Vitamin A: 3925IU | Vitamin C: 21.5mg | Calcium: 403mg | Iron: 3.7mg
Rina says
This recipe was easy and delicious!!! I used heavy cream and pecorino romano over summer squash zoodles! Will try this again with chunks of lobster!
Sara says
Made this tonight and I couldn’t stop eating it. It was so delicious!!!! Will definitely be a go to recipe from now on!!! Thank you for sharing.
Shaterya Crenshaw says
My fiance and I made this last night and we tweaked it a little by adding mushrooms and cherry tomatoes from our garden. I tried it with the capers but moving forward l will exclude them from the recipe. I’m pretty sure I added too much cheese but everything balanced out when we added the bowtie pasta.
Evelyn says
Made this tonight for our anniversary dinner! I couldn’t find the right cream, so I used half and half instead. Unfortunately it did curdle (I tried to avoid it by keeping the heat low but maybe it sat with the wine too long? I used extra, oops) but we ate it over noodles anyway and it still tasted great! I won’t be saving the rest of the sauce for leftovers, but we enjoyed our dinner and I’ll definitely give this another shot.
Shannon says
This is absolutely wonderful. Hubby couldn’t stop eating it. I love your recipes and this one is no exception.
Christianne Boudreau says
Trying to change things up for meals but keep it as simple as possible thanks to a very busy and hectic schedule. This one is so easy, but so tasty and looks great on a plate. Most people would think it took so much time to make, but it really doesn’t. Definitely a keeper in the library.
Karina says
Thank you so much for your feedback! It is a great meal even for a busy week night! Thank you so much for following along with me!
Tati says
I love this recipe, It is so easy to make. The only details I don’t add wine and I use a heavy cream, so I don’t need milk either cornstarch. It’s delicious. Thank you so much .
KP says
Just made this…it was delish…definitely a keeper. Followed the recipe except didn’t have spinach…next time! And I added scallops…was better than my fave dish at olive garden. Thank you!
Atul Kapadia says
I am trying this today for my daughters. Can anything be substituted for dry white wine?
Karina says
You can always omit the dry white wine. It does boil out and is not noticeable in the meal but you are welcome to leave it out for this recipe.
Leslie says
I made this tonight for me and my hubby for a belated Valentine’s Day dinner and it was fantastic!! I used evaporated milk and the cornstarch and it was perfect.
Karina says
That is so great to hear! I am so glad that you loved it! Thanks so much for sharing!
Mona Ward says
Can you give the amount of fiber and the amount of sugar. I need to track this on weight watcher and to figure the points I need that info. Thank you!
Karina says
I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!
Linda van den Elshout says
So easy, and so delicious! Another winner this recipe, thanks!
Karina says
YAY! Thanks so much for following along with me! I am so glad that you have found recipes that you love!
Dominique Alexander says
Hello,
I used evaporated milk in a soon as I put the lemon juice and capers it curd what did I do wrong? Also I didn’t put the cornstarch mixture because it was thick.
Thank you,
Dominique
Karina says
Bummer! I am so sorry it did not turn out for you! I am not sure what could have gone wrong. There are so many specific variables that are in this recipe it is hard to tell. I apologize for that!
joy says
Holy smokes this looks amazing. I’m gonna try to see if I can pull it off tonight! Thank you for the share!
Karina says
You can do it! Let me know how it turns out! Best of luck!
Pat says
Oh my gosh this was to die for! My hubby hates shrimp normally but he inhaled this! Served it over angel hair and didn’t change a thing. We are new to your blog and so far are loving everything you put on here! Thank you for all of your hard work!
Peter says
I added up the sodium levels and came out at around 500 mg per serving as compared to your 1300+ What am I missing?
Tymeron Smith says
I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!
Jeannie Johansen says
This sounds so good! I was wondering though if the Parmesan is necessary to the dish? I can have all ingredients except Parmesan. Well, I can have Parmesan, but it is one of the foods I am trying to avoid while eating an Anti-inflammatory Diet.
Karina says
You are always welcome to omit any ingredient that you wish and make the recipe your own. It may alter the taste and texture of the recipe though. Hope that helps answer you question.
Lauren says
Thank you for this delicious, quick and easy recipe! We are dairy free so I altered the recipe a tad and wanted to share. We used vegan butter and coconut milk instead of cream. We also used Violife vegan Parmesan cheese. The results were incredible! I was worried it would taste like coconut milk but the white wine, lemon, and capers really shine in this recipe.
JRT says
Love your recipes and LOVE that you ALWAYS include nutritional information.
Karina says
AWE! Thanks Love!