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Shrimp Piccata Pasta

LaRue Wunderlich of Lincoln, Nebraska shares this creamy shrimp pasta that’s speedy enough for a weeknight.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 4 ounces uncooked fettuccine
  • 1/4 teaspoon lemon-pepper seasoning
  • 16 uncooked large shrimp, peeled and deveined
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1-1/2 teaspoons butter
  • 1-1/2 teaspoons olive oil
  • 4 ounces cream cheese, cubed
  • 1/2 cup 2% milk
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons capers, drained
  • Dash salt
  • Dash pepper
  • Minced fresh parsley, optional


  • Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm.
  • In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired.

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Average Rating:
  • NoodleNel
    Dec 10, 2015

    This was delicious and so easy! I doubled it for leftovers the next day for lunch!

  • Swtbby
    Jan 22, 2011

    This was a tasty and easy recipe.

  • newtownmelody
    Jul 9, 2010

    Just the perfect blend of all the ingredients to make this so tasty! My 16-year old son loved it!So easy to make too. It was hot out and I didn't have to turn on the oven.