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Seafood Piccata
SUBMITTED BY:
Beth Lewis
PHOTO BY:
BATCAVES
"Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!"
RECIPE RATING:
Read Reviews
(45)
Review/Rate This Recipe
PREP TIME
35 Min
COOK TIME
20 Min
READY IN
55 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) package medium seashell pasta
6 tablespoons olive oil
1 cup fresh mushrooms, sliced
3/4 cup minced green onions
2 tablespoons minced garlic
1 pound medium shrimp - peeled and deveined
1 pound bay scallops
1 pound crabmeat
2 cups dry white wine
6 tablespoons fresh lemon juice
1/2 cup butter
1/4 cup chopped fresh parsley
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DIRECTIONS
Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
Toss pasta with seafood sauce and parsley.
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REVIEWS
Reviewed on Sep. 30, 2003 by KIMAR
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KIMAR
Sep. 30, 2003
My husband loved it! I used angel hair pasta. I followed a previous reviewer's suggestion to saute the green onions, mushrooms, and garlic first and then add the seafood so that the seafood wouldn't be overcooked. That worked well. I cut the recipe in half, and I was very glad that I did as it made quite a bit. A little tip that I'll follow when I make this again: if you use angel hair pasta, after you drain it, stir in a very small amount of oil to prevent the pasta from becoming one big clump. By the time I finished with the seafood sauce, I had a huge clump of pasta that was all glued together!
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31 users found this review helpful
My husband loved it! I used angel hair pasta. I followed a previous reviewer's suggestion to...
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Reviewed on Oct. 10, 2002 by JAYTEX
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JAYTEX
Oct. 10, 2002
One of the best seafood recipes I have ever eaten! Two cost-saving things I did were to use imitation crabmeat in place of lump crabmeat or clawmeat, and bay scallops instead of the larger sea scallops (Beth didn't specify which anyway). Re the procedure, in my opinion, 13-15 min. total is too long to cook all this delicate seafood. So I sauteed the green onions, garlic and mushrooms alone for 5 min., then added all the seafood & cooked just til the shrimp turned completely pink, then proceeded with Step 3. I've made this twice now, both times halfing the recipe, which generously serves 6 people. Thanks, Beth, for the great recipe!
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18 users found this review helpful
One of the best seafood recipes I have ever eaten! Two cost-saving things I did were to use...
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Reviewed on Oct. 13, 2003 by Maureen
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Maureen
Oct. 13, 2003
With a few minor changes, this is a delicious recipe. As per other reviewers, saute vegs and garlic (only 1 tsp minced) first until tender. Then stir in 1/2 the recipe of seafood (i.e., 1/2# of each shrimp, bay scallops, and crabmeat-I used imitation crabmeat). Saute till seafood is cooked. Then stir in the remaining ingredients (I used 1 cup of chicken broth made with granules + 1/3 cup of white wine, 6 T. fresh lemon juice, 1/2 cup of butter). Then, thicken with 2 T. cornstarch to about the same amount of water. Serve over angel hair pasta. This served one normal sized eater plus two big eaters and a little leftover (possibly one small eater serving).
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16 users found this review helpful
With a few minor changes, this is a delicious recipe. As per other reviewers, saute vegs and...
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Reviewed on Aug. 29, 2002 by
RUMOUR
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RUMOUR
Aug. 29, 2002
This is a keeper! I modified this recipe because my sister is allergic to crabmeat; I use 1/2 lb. scallops, 1 lb. shrimp, & 1-1/2 lbs. catfish. My mother-in-law actually asked ME for a recipe! Thanks, Beth!
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8 users found this review helpful
This is a keeper! I modified this recipe because my sister is allergic to crabmeat; I use 1/2...
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Reviewed on Jul. 31, 2005 by
TRAVLEE
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TRAVLEE
Jul. 31, 2005
Made this for supper tonight and everyone seemed to enjoy it. I did make a few changes: I substituted 1.5 cups of wine for chicken broth (will probably do 1 cup each next time); used linguine instead of shells, I also added in some freshly chopped basil which I think added to the flavor; finally I spiced up the seafood a bit with a sprinkle of Zatarain's crab boil. The lemon flavor was wonderful and not too overpowering. The dish was quick to make and didn't take a whole lot of effort. This one will be going into my recipe book.
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7 users found this review helpful
Made this for supper tonight and everyone seemed to enjoy it. I did make a few changes: I...
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Reviewed on Jul. 15, 2007 by
Christine A
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Christine A
Jul. 15, 2007
This was FANTASTIC! And fast & easy to prepare. By far the best Allrecipes recipe we ever tried, and I've been a fan for at least 4 yrs now. Used a lot of reviewers tips for this one, so might not be fair to rate the recipe, but since the recipe is based on the original (who doesn't tweak???) I guess it should count. Halving the recipe was enough for 2 plus generous leftovers for tomorrow. First, I cut down butter by 1/2 (2 T). Subbed some wine with chicken stock (1/2c each) and the grn onion w/vidalia. Used 1 lb total seafood - shrimp and lobster (imitation) - that was PLENTY of meat - no need for 1.5 pounds! If you've never used it, you can find fresh herbs in the produce department in tubes that last for a cpl months and it cuts down on prep time for washing and chopping! I used approx 1T each parsley and basil. [Also can get minced garlic in jars in produce dept!] I sauteed the veggies & warmed the sauce sauce first, then added the seafood last so it doesn't overcook. Slightly thickened sauce w/Wondra [another great kitchen must-have! in baking goods aisle] b4 adding seafood & liquid. Served w/linguine. YUMMMM!!!! The lemon juice measurement remained same @ 3T for the halved recipe and is a MUST! Not too strong at all, it enhances this light seafood dish! Will most definitely go into our regular rotation. Many thanks for the posting!
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6 users found this review helpful
This was FANTASTIC! And fast & easy to prepare. By far the best Allrecipes recipe we ever...
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Reviewed on May 22, 2005 by MCRAEFAMILY
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MCRAEFAMILY
May 22, 2005
I'm giving this 5 stars because my two four year-olds and two year-old devoured this, and my pickiest four year-old, who never finishes anything and NEVER asks for seconds, finished her first helping and asked for seconds. I used penne pasta. I didn't have mushrooms or green onions, so I used broccoli, zucchini, and yellow onion. I also used a pre-bagged seafood mix to cut down on prep time. I also added a generous amount of freshly grated parmesan cheese. I was a bit concerned at the amount of liquid 2 cups of white wine, a cube of butter, and 6 Tbls of lemon made, but it came out fabulous. This was kid-friendly and could just as easily have been served to company!
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5 users found this review helpful
I'm giving this 5 stars because my two four year-olds and two year-old devoured this, and my...
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Reviewed on Apr. 3, 2004 by JSOLISFUENTES
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JSOLISFUENTES
Apr. 3, 2004
Perfect. I made for my husband and mother and we were all crazy about it. Perfect Piccata sauce. FYI: Piccata sauce is supposed to be thin.
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4 users found this review helpful
Perfect. I made for my husband and mother and we were all crazy about it. Perfect Piccata...
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Reviewed on Mar. 26, 2008 by
CleverGypsy
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CleverGypsy
Mar. 26, 2008
I wanted to try this recipe out because i like all the ingredients and my bf and I are always looking for seafood dishes. I had to cut the recipe way down as i was only cooking for myself. This dish has the potential to be very, very good but it needs a little kick. I like my food with very powerful flavors and this fairs more on the lightly flavored side of things. Next time i will add much more garlic and probably red pepper. That said this dish is easy to prepare and has the potential to please most seafood lovers.
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3 users found this review helpful
I wanted to try this recipe out because i like all the ingredients and my bf and I are always...
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Reviewed on Jul. 13, 2006 by chrissie lake worth
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