This is my very best ever one-pan shrimp piccata, and whew is it good. My site broke on me yesterday (which, it turns out, is a thing that websites can do). So, I’m giving this post a go for the second time because I’m never going to not share this recipe with you. It’s one of my favorite things I’ve made this year, and I also really love how we get to do the whole dang thing in one pan. That will always be a favored MKL hack, and I’ll explain why we’re making my One Pan Shrimp Piccata in one pan in today’s post. Or, if you care not at all, go ahead and jump ahead to the recipe.

Table of Contents

What is “Piccata?”

As one of my family’s all-time favorite dishes, I actually felt somewhat inclined to learn a little bit about the origins of this dish. What in the world is the history of Piccata?

Definitely don’t take it from me …

“Piccata,” is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices. All our research indicated that the dish originated in the United States in the 1930s.

It appears to have been created by Italian immigrants, and it was originally prepared with veal (which during that period in history was much cheaper than chicken – imagine that). While no search we conducted reveals an inventor, we feel it’s safe to assume he or she was most likely Sicilian because the ‘piquantly flavored’ dish contains tart and zesty ingredients, commonly used in Sicilian cuisine.”
Frankie Bones

What is the difference between shrimp piccata and shrimp scampi?

I have a shrimp scampi recipe on this site that is killer – love the stuff. I feel like if you’re a fan of one, either piccata or scampi, then chances are pretty good that you’ll also be a fan of the other.

But the primary difference lies in the capers. Scampi is mostly built on wine, lemon and garlic, with ample butter and olive oil as well. Piccata sauce is really similar, in both preparation and flavor profile, bit it has the addition of briney, salty capers which (to be) make it the superior choice.

Damn, I love a caper.

What to serve with Shrimp Piccata

This dish reads really acid-forward. It’s bright and lemony and salty and SO DELICIOUS. Ahem. Anyway, when it comes to what I like to serve alongside it, I’m usually reaching for something green and/or carroty (what a word, Lauren). Here are some really nice options:

Side dish options for Shrimp Piccata (or any piccata, really)

Garlicky Lemon Pepper Roasted Asparagus

Marinated Butter Beans and Halloumi

Roasted Broccoli Caesar with Crispy Pepperoni and Burrata

Best Roasted Broccoli with Crispy Parmesan

Parmesan Baked Zucchini

What you’ll need to make this Shrimp Piccata

I mean, it ain’t light, this piccata recipe. There is a splash of cream and a pat of butter going on in the sauce, yes. But those two things (the cream being non-traditional) are what really make it next-level amazing. We’ll add a little cream and butter just at the end of things, to enrich the sauce and make it better than all the rest. Trust me on that.

Oh also, since we’re on the subject of non-traditional piccata ingredients … you may notice the rather conspicuous addition of a few little anchovies in my ingredients list here. You can leave them out if you just can’t deal – but they make the sauce incredibly delicious. Trust me, trust me, trust me. You won’t notice them per se as you’re diving into your big bowl or plate of pasta, but their presence will absolutely be felt. Mostly this is due to anchovy’s innate ability to deepen the flavor of anything and everything.

Your pasta will always be better for that move, and it won’t taste fishy, promise.

INGREDIENTS

9 ounces fettuccini (the fresh/refrigerated kind such as Buitoni is great here, but ¾ pound dried works, too)

2 lemons

Salt and freshly ground black pepper, as needed

1 to 1.25 pounds raw, medium shrimp, peeled and deveined

2 tablespoons olive oil

1 heaping cup diced onion

3 anchovies, chopped

3.5-ounce jar capers, drained

⅔ cup dry white wine

1.5 to 2 cups vegetable or chicken stock (or seafood stock)

1 cup heavy cream or half and half

2 tablespoons unsalted butter

A couple handfuls of baby arugula or some chopped parsley, to finish

How to make this amazing shrimp piccata

The thing about this recipe that is extra cool, so far as the method goes, is the fact that we’re going to create the whole thing in one pan. I also shared a one-pan cacio e pepe recipe last spring that leans on the same pasta philosophy, and it’s become a go-to of mine.

Because I hate doing dishes, and one less huge pot to wash and dry is a big ole’ win in my book. Rather than boiling our pasta in one pan and then adding it to the saucepan, as we tend to do most often, we’re going shallow boil the pasta right in the skillet in which we’ll build the sauce. This creates a much starchier pasta water, which we’ll then use to finish off the sauce in the end (more starch = more creaminess).

But the pasta does need to hang in a colander as per usual. So, just make sure to really coat it in some olive oil so it doesn’t get all sticky and clump-i-fied on you.

DIRECTIONS

Fill a large, deep-sided skillet/pan about 3/4 of the way with water (enough to fully submerge the pasta), and salt it like the sea. Squeeze the juice of two lemon halves into the pot and throw the lemon halves in as well. Cook the pasta until al dente (still just a little bite, not totally mushy), according to package directions. Reserve 1 cup of the lemony/salty cooking liquid and then drain into a colander. Drizzle the pasta with olive oil to keep from sticking.
Put the pan back on the stove, and set the heat to medium. Add 2 tablespoons of olive oil. When it’s hot, cook the shrimp until just done (pink and curled); about 2 minutes. They’ll finish in the pasta later. Transfer to a plate for now (or the colander with the pasta, to reduce a dish). Don’t wipe out the pan.
Still working over medium, add the onion, anchovies if using, and the capers to the pan and cook until tender, about 6 to 8 minutes. Add the garlic and cook 30 seconds more. Add the wine and let it reduce/cook off for about 5 minutes. Add the cream/half and half, the zest of one lemon and the juice of half of it, and finally the stock. Stir and simmer for 6 to 8 minutes to reduce a bit and to concentrate the flavors. Taste and season to your liking – it will probably need a bit of salt and a big pinch of fresh pepper.
Add as much pasta as you like (you may not need all of it), along with the shrimp. Toss, toss to really coat everything and serve with chopped parsley or arugula piled on top.