When I hear piccata, I automatically think lemon, butter, and capers. By definition, it’s a lemony sauce with parsley. That works for me! Personally, I’m not a caper fan…sorry, but I think their weird little balls of salt. Blech! Not my idea of a culinary delight! Anyway, tonight we created a wonderfully delectable seafood piccata and honestly if I could have eaten the whole thing by myself, I would have! It was that good!!
I definitely want to make this again and I’d LOVE to create a vegetarian version, as I think tofu and potatoes would be an awesome substitution for the seafood. I can’t wait to make it again!
Seafood Piccata
Seafood and pasta enrobed in a lemony parsley sauce.
Ingredients
- 1/2 lb . uncooked linguini
- 7 cloves garlic pressed (or minced)
- 2 shallots chopped
- 4 Tbs olive oil
- 1 1/2 lbs . seafood frozen (shrimp, calamari, mussels, & scallops)
- 1/2 lb . cod fresh or thawed
- 1 cup vegetable broth
- 3/4 cups white wine
- 1 lemon juiced
- 3 Tbs dried oregano
- 1/8 tsp salt
- 1 cup mushrooms chopped
- 1 Tbs red pepper flakes
- 1 Tbs black pepper
- 4 tsp cornstarch + 4 tsp water to make a slurry
- 1/4 cup fresh parsley minced
- 1/4 cup fresh Parmesan cheese shredded
Instructions
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Bring approximately 8 cups water to a boil, then add linguini and cook per package directions.
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In a large sauté or sauce pan, warm up the olive oil over medium-high heat.
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Sauté the garlic and shallots for approximately 2-3 minutes.
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Add seafood, cod, vegetable broth, white wine, lemon juice, oregano, and salt and simmer for 10 minutes.
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Add mushrooms, red pepper flakes, black pepper, and cornstarch slurry and simmer for another 10 minutes or until the sauce has thickened.
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Add parsley and gently stir into the sauce.
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Add the cooked and drained linguini and coat generously with sauce.
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Plate and top with fresh shredded Parmesan cheese.
Recipe Notes
Seafood Mix: For this recipe, we used 1/2 of a bag of Kirkland Frozen Mixed Seafood Medley from Costco. It was approximately 1 1/2 lbs of seafood. You could use any seafood mix you like.
Cornstarch Slurry: You'll want to thicken this sauce with cornstarch. If you add dry cornstarch to hot liquid, it will often remain lumpy. By mixing a cornstarch slurry, you work out the lumps and when this liquid is added to the hot sauce, it doesn't seize up or come out lumpy.
Adapted from Taste of Home Shrimp Piccata
Are you a Piccata fan? Let me know if you make this Seafood Piccata by snapping a pic of your creation and sharing on social with #vegetariant. You can also leave a comment here, if you’d like. 🙂
Enjoy!
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