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Shrimp Piccata is the kind of dish that feels elegant enough for a special occasion yet simple enough for a weeknight dinner. This creamy, lemon-kissed twist takes tender garlic butter shrimp and bathes them in a silky sauce with parmesan, capers, and fresh spinach. Every bite delivers a perfect balance of richness and brightness that will keep you going back for more.
The best part? This shrimp piccata recipe comes together in under 15 minutes. Whether you’re planning a cozy date night, treating your family, or just craving something indulgent, this creamy shrimp piccata is bound to impress, no hidden chef required.
What Makes This Recipe Work
This Shrimp Piccata is the perfect balance of creamy comfort and bright, zesty flavor. The garlic butter shrimp are pan-seared until tender, then coated in a luscious sauce made with parmesan, lemon, and briny capers. It’s a simple twist on a classic piccata that turns into a quick yet restaurant-worthy meal.
What makes this shrimp piccata recipe truly special is how fast and versatile it is. In less than 15 minutes, you’ll have a skillet full of creamy shrimp piccata ready to serve. It’s rich, garlicky, and satisfying enough for dinner but light enough to pair beautifully with pasta, rice, or crusty bread.
What Goes Into Shrimp Piccata
This shrimp piccata recipe uses simple, fresh ingredients that come together to create a creamy, flavorful dish in minutes.
- Shrimp: Juicy and tender, shrimp are the star of this dish. They cook quickly, soak up flavor beautifully, and bring a naturally sweet taste that pairs perfectly with the tangy sauce.
- Garlic: Six cloves of garlic infuse the creamy sauce with deep, aromatic flavor, making every bite of this creamy shrimp piccata irresistibly savory.
- Lemon Juice: Freshly squeezed lemon brightens the sauce and balances the richness of the cream and parmesan, staying true to the classic piccata style.
- Capers: These little bursts of briny goodness add a sharp, tangy contrast to the garlic butter shrimp, giving the sauce its signature piccata character.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Shrimp Piccata
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- Sauté the Aromatics: Heat a large skillet over medium-high heat, melt the butter, and fry the garlic until fragrant, about one minute.
- Cook the Shrimp: Add the shrimp and fry for two minutes per side until just pink and cooked through, then transfer to a bowl and set aside.
- Soften the Shallot: In the same skillet, cook the shallot in the remaining butter until softened and golden.
- Deglaze with Wine: Pour in the white wine and let it reduce by half, scraping up any browned bits from the bottom of the pan.
- Simmer the Cream: Lower the heat to medium-low, stir in the cream, and bring to a simmer. Season with salt and pepper.
- Melt the Cheese: Add spinach to the skillet and let it wilt, then stir in parmesan cheese and simmer until smooth and creamy.
- Thicken the Sauce: For extra creaminess, mix cornstarch with water, add to the pan, and stir until the sauce thickens slightly.
- Finish with Flavor: Return shrimp to skillet, stir in lemon juice, capers, and parsley, then serve with lemon slices.
Pairing this shrimp piccata recipe with the right sides makes it shine even more. A cozy pie, fresh vegetables, or a simple salad can round out the flavors without stealing the spotlight.
Start with a slice of Beef and Pumpkin Shepherd’s Pie, which brings a hearty, savory note that contrasts beautifully with the light, citrusy shrimp. On the side, Prosciutto Wrapped Asparagus adds crisp texture and a salty bite that plays well against the creamy shrimp piccata sauce. To finish, a Grilled Chimichurri Chicken Avocado Salad offers fresh herbs, creaminess, and a pop of color that balances the whole meal perfectly.
Recipe FAQ’s
Heavy cream gives the richest result, but half-and-half or reduced fat cream also work if you want something a little lighter.
It’s best enjoyed fresh, but you can cook the sauce ahead and reheat gently. Add the shrimp just before serving to keep them tender.
Thin pastas like angel hair or spaghetti work beautifully, but it’s also delicious over rice, mashed potatoes, or roasted vegetables.
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Creamy Garlic Butter Shrimp Piccata
Ingredients
- 1 tablespoon unsalted butter
- 6 cloves garlic minced
- 1 pound 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
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 3 cups baby spinach
- 1/2 cup parmesan cheese fresh grated
- 1 teaspoon cornstarch mixed with 1 tablespoon of water
- 4 tablespoons fresh parsley chopped
- 2 tablespoons lemon juice freshly squeezed, adjust to your tastes
- 4 tablespoons capers rinsed and drained
- 4 lemon slices to serve
- 1 pinch fresh parsley extra, chopped 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am trying this today for my daughters. Can anything be substituted for dry white wine?
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.
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.
That is so great to hear! I am so glad that you loved it! Thanks so much for sharing!
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!
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!
So easy, and so delicious! Another winner this recipe, thanks!
YAY! Thanks so much for following along with me! I am so glad that you have found recipes that you love!
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
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!
Holy smokes this looks amazing. I’m gonna try to see if I can pull it off tonight! Thank you for the share!
You can do it! Let me know how it turns out! Best of luck!
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!
I added up the sodium levels and came out at around 500 mg per serving as compared to your 1300+ What am I missing?
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!
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.
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.
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.
Love your recipes and LOVE that you ALWAYS include nutritional information.
AWE! Thanks Love!