Creamy Shrimp Piccata Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.

Steps:

• Sauté garlic in olive oil.
• add shrimp fry until golden but do not overcook!
• remove to bowl and set aside.
• Sauté shallots in butter.
• deglaze pan with wine, then add lemon juice.
• Add cream, heat being careful not to boil.
• add cheese and stir to mix.
• add spinach stirring until wilted.
• Return shrimp and garlic to pan and heat til warmed.
• Serve.

Steps:

• Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm. , In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired.

Steps:

• Combine flour and pepper blend in a shallow dish. Toss shrimp in mixture until coated.
• Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook 2 minutes; turn and cook another minute. Remove shrimp to a plate. Cook in batches if necessary.
• Add garlic to skillet and cook 30 seconds. Stir in wine, broth, lemon juice and capers. Bring to a simmer. Add shrimp and cook 1 minute, until heated through. Off heat, whisk in butter and stir in parsley. Serve with cooked white rice.