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This creamy shrimp piccata recipe consists of cream, garlic, plump shrimp, capers, and lemon. A restaurant quality meal that’s super easy to make!
Serve with crusty bread, mashed potatoes, or the pasta of your choice.
I love shrimp because it thaws and cooks so quickly. I always have frozen shrimp on hand! For more shrimp varieties check out these Southern fried shrimp, shrimp risotto, and BBQ grilled shrimp skewers.
Why You’ll Love This Recipe
- It’s creamy, delicious, and cooks in under 30 minutes!
- The perfect busy weeknight meal.
- It’s low carb and keto-friendly.
- The sauce is so good!
Ingredient Notes
- Shrimp – Use raw, peeled, and deveined shrimp.
- Heavy Cream – A must!
- Lemon and Capers– It’s not piccata without lemon and capers! Also a must.
- Red Pepper Flakes – Adds heat but is completely optional.
Step-By-Step Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the shrimp, season with salt and pepper, and cook for 30 seconds on each side.
- Remove the shrimp from the skillet and set it aside.
- Add the butter to the skillet. Once it melts, stir in the shallots, garlic, and red pepper flakes. Cook for 20 seconds.
- Stir in the lemon juice, capers, and chicken stock. Cook for 1 minute then add the heavy cream, parmesan cheese, and Italian seasoning.
- Allow the sauce to thicken, this should take about 5 minutes. Season with salt and pepper if needed.
- Add the shrimp back to the skillet and spoon the sauce over the shrimp. Cover and cook for 20 seconds.
- Garnish with fresh parsley and enjoy!
Top Tips For The Perfect Creamy Shrimp Piccata
- Use fresh garlic and freshly grated parmesan cheese for best results!
- If you want the sauce extra lemony, add more lemon juice.
- Want to add wine? Add 1/2 cup of white wine instead of chicken stock.
- Don’t overcook the shrimp otherwise they will become tough and rubbery.
- Make sure to dunk that crusty bread in the leftover sauce. This dish is super saucy!
- You can use scallops, lobster chunks, or chicken instead of shrimp.
- Want to incorporate some veggies? Add some fresh spinach, peppers, and mushrooms, if desired.
Storage
If you have any leftovers, allow them to cool completely then transfer them to an air-tight container and refrigerate for up to 2 days. To reheat, simply place them in a bowl and microwave for 40 seconds or until completely warm.
More Recipes You Might Enjoy
- Creamy Cajun Salmon Pasta
- Creamy Garlic Parmesan Chicken
- Cajun Shrimp Scampi
- Creamy Garlic Filet Mignon
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Creamy Shrimp Piccata
Ingredients
- 1 1/2 lbs raw shrimp , peeled and deveined
- 2 tbsp olive oil
- 1 tbsp butter
- 1 1/2 cups heavy cream
- 1/2 cup chicken stock
- 1 small shallot, finely diced
- 2 garlic cloves, finely minced
- 1/4 tsp red pepper flakes, or to taste
- 1/2 tsp Italian seasoning
- 2 tbsp parmesan cheese, freshly grated
- 1/2 lemon , juiced
- 2 tbsp capers
- 1 tsp fresh parsley, optional
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the shrimp, season with salt and pepper, and cook for 30 seconds on each side.
- Remove the shrimp from the skillet and set it aside.
- Add the butter to the skillet. Once it melts, stir in the shallots, garlic, and red pepper flakes. Cook for 20 seconds.
- Stir in the lemon juice, capers, and chicken stock. Scrape the bottom of the skillet with a wooden spoon. Cook for 1 minute then add the heavy cream, parmesan cheese, and Italian seasoning.
- Allow the sauce to thicken, this should take about 5 minutes. Season with salt and pepper if needed.
- Add the shrimp back to the skillet and spoon the sauce over the shrimp. Cover and cook for 20 seconds.
- Garnish with fresh parsley and enjoy!
Notes
- Use fresh garlic and freshly grated parmesan cheese for best results!
- If you want the sauce extra lemony, add more lemon juice.
- Want to add wine? Add 1/2 cup of white wine instead of chicken stock.
- Don’t overcook the shrimp otherwise, they will become tough and rubbery.
- Make sure to dunk that crusty bread in the leftover sauce. This dish is super saucy!
- You can use scallops, lobster chunks, or chicken instead of shrimp.
- Want to incorporate some veggies? Add some fresh spinach, peppers, and mushrooms, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
