“picatta-ed” shrimp scampi

Here’s a dish that brings together two spring time flavors and is sure to have you feeling like the warm weather is on its way! It’s light and fast and combines two of my favorite flavors; garlic and salty capers, making it a perfect weeknight meal! Here’s my recipe for “Picatta-ed” Shrimp Scampi.

"Picatta-ed" Shrimp Scampi

“Picatta-ed” Shrimp Scampi

Ingredients:

1 lb large tail on shrimp, cleaned and de-veined

1/4 cup white wine

3 lemons, 2 juiced and one sliced in wedges for garnish

3 cloves of garlic, chopped

2 TBS capers

1 cup chicken broth

3 TBS butter, melted

2 TBS all purpose flour

EVOO

Salt and pepper to taste

Chopped parsley to garnish

Leaving the tails on creates a gourmet look to a simple dish

Leaving the tails on creates a gourmet look to a simple dish

Directions:

Heat a large skillet over medium high heat and drizzle with EVOO. Add the shrimp and garlic. Cook 3-4 minutes, or until the shrimp is just beginning to turn pink. Season with salt and pepper. Add the wine to deglaze the pan and cook for about 1 minute. Add the lemon juice and cook for another 1 minute. Add in the stock and bring to a simmer.

A few easy ingredients and you're left with a flavorful dinner!

A few easy ingredients and you’re left with a flavorful dinner!

In a small bowl whisk together the flour and butter. Add into the shrimp and stir.  Simmer for 2-3 minutes until the sauce begins to thicken. Remove from the heat, and add the capers, and stir. Serve over pasta, rice, or just with a side of toast points and garnish with lemon and parsley.

Top over whole wheat pasta and you have a light dish with fresh tastes!

Top over whole wheat pasta and you have a light dish with fresh tastes!

Here’s hoping that spring arrives quickly here in the Northeast!

Eat Well,

Stephanie a.k.a. The Foodetarian

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