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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.
This dish was very good. Very delicate sauce but with tons of flavor. I used Heavy cream and put it over homemade pasta, which it did not over power but just complimented perfectly. My husband and teen boys polished off every bite. I will definitely make this again
SO EASY and delicious. I used evaporated milk and 2tbs milk, 1tbs corn starch to make it creamier and wow. Great recipe!
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!
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.
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.
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.
This is absolutely wonderful. Hubby couldn’t stop eating it. I love your recipes and this one is no exception.
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.
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!
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 .
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!