Wednesday, November 2, 2011

Shrimp Piccata

Sometimes it's nice to just shut out the rest of the world.  Forget all about it.  And just cook.  My husband Jereme and bff Joe think I'm really out of it for not being able to keep up with them on current affairs right now, but I've become completely hooked on The Cooking Channel in place of the local news that I used to watch in the early morning when I wake up to get ready for work.  Some of the shows on The Cooking Channel are Molto Mario, Aaron Sanchez, and Cat Cora, so I've been watching them cook some Italian, Mexican, and Greek dishes that make me really hungry.  I love learning about their cultures.

I'm not sure of the origin of this dish, but I'm guessing it's closer to Italian cuisine.  I like that it's quick and easy to make!


1 lb. Large Shrimp, peeled and deveined
Capellini or Angel Hair Pasta for 4
3 Tablespoons Butter
1/2 Lime or Lemon Juice
1/2 Cup Chicken Stock or White Wine
Fresh Chopped Parsley


  1. Cook the capellini per packaged directions.
  2. Heat butter in pan over medium high heat until hot, then add the shrimp.  Turn after 3 minutes and continue to cook until pink.  Remove from pan when finished. 
  3. Add lemon juice, stock, and parsley.  Bring up to a light boil, then use a whisk to remove the bits from the bottom of the pan.  Return shrimp to pan, add capers, and turn off the heat.
  4. Serve over the pasta and top with shredded asiago if you'd like the taste of extra Italian flair.

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