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Shrimp and Lemon Piccata
with tomatoes and spaghetti
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
Chef
Rachel Post
Shrimp and pasta go perfectly together, but if you're thinking creamy and a word that begins with "s" and ends with "i", well, you've gotten out your skis (or ski). This guy is piccata, like pizza in that it has tomato, unlike pizza in that it has shrimp, pasta, a splash of lemon and those salty little buddies, capers. Scampi who?
In Your Box (serves 2)
- 10 oz. Cooked Spaghetti
- 8 oz. Shrimp
- 1 Lemon
- 4 oz. Grape Tomatoes
- 1 oz. Italian Panko Breadcrumbs
- ⅘ oz. Lemon Garlic Butter
- ½ oz. Flour
- ½ oz. Capers
- 2 tsp. Mirepoix Broth Concentrate
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories580
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Carbohydrates69g
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Net Carbs64g
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Fat23g
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Protein27g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Stem thyme.
Halve tomatoes.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Pat shrimp dry. Season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan and cook until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add flour and stir until no dry flour remains, 1-2 minutes.Remove from burner. Transfer shrimp to a plate. Wipe pan clean and reserve. -
3 Make Sauce and Add Pasta
Return pan used to cook shrimp to medium heat and add 1 tsp. olive oil.
Add tomatoes, half the capers (reserve remaining for topping), and 1/2 tsp. thyme to hot pan. Stir occasionally until tomatoes release juices, 3-4 minutes. Add 3/4 cup water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, add butter, shrimp, and pasta. Gently toss until combined and sauce is slightly thickened, 1-2 minutes.If sauce is too thick, add additional water, 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached. Remove from burner and stir in 2 tsp. lemon juice. -
4 Make Panko Topping and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add panko and remaining capers to hot pan and stir occasionally until panko is golden and crispy, 30-60 seconds.
Remove from burner.Plate dish as pictured on front of card, garnishing pasta with panko topping. Squeeze lemon wedges over to taste. Bon appétit!
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