Shrimp Piccata

By Barefeet In The Kitchen

Ingredients

1 pound large shrimp (peeled and deveined)
2 teaspoons all-purpose flour
1½ teaspoons lemon pepper seasoning ((I use Lawry's brand.))
2 tablespoons olive oil (divided)
2 garlic cloves (minced)
¼ cup white wine
¾ cup chicken stock
1½ tablespoons fresh lemon juice
¼ teaspoon red pepper flakes (OPTIONAL)
4 tablespoons cold butter
3 tablespoons capers (drained)
kosher salt (ONLY as needed, adjust to taste)
freshly ground black pepper (ONLY as needed, adjust to taste)
1 tablespoon fresh Italian parsley (chopped small)

Prep Time10mins
Cook Time15mins
Servings4

Instructions

Rinse the shrimp and pat dry with a paper towel. Place the shrimp in a medium-sized bowl and sprinkle with flour and lemon pepper seasoning. Toss to coat.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half the shrimp to the skillet and toss to coat with oil. Cook, while stirring constantly, for about 2 minutes, until the shrimp is pink and almost cooked through. Transfer the cooked shrimp to a bowl and repeat the cooking process with the remaining shrimp. Set aside.

Add the wine to the skillet and simmer for about 1 minute, scraping up the browned bits as it heats. Add the chicken stock, lemon juice, and red pepper flakes if desired, to the pan and continue simmering and whisking for 5 minutes, or until the liquid is reduced by about half.

Reduce the heat to medium-low and add the butter, 1 tablespoon at a time, whisking constantly. Add the capers and simmer 2 more minutes, or until the liquid has thickened slightly.

Stir in the shrimp with juices. Taste and add salt and pepper, only as needed, to taste. Sprinkle with parsley and serve over pasta, if desired.