Recipes from Maria's Kitchen

Light Seafood Piccata with Pasta

Cook Time: 15 mins

This light seafood piccata with pasta recipe comes together quickly. Most of the cooking can be done while the pasta is cooking. You can use any long thin pasta. You can choose angel hair, fettuccine, or whole wheat spaghetti. They all work just fine.
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1 pound mixed seafood.

tsp sea salt

tsp cracked black pepper

1 tbsp extra-virgin olive oil

8 ounces of your favorite pasta

cup white wine

cup vegetable broth

2 tsp cornstarch

cup chopped garlic

3 tbsp lemon juice

1 tbsp capers, rinsed and chopped

2 tsp butter

2 tbsp chopped fresh parsley

Put a large pot of water on to boil. Cook the pasta in the boiling water until not quite tender, about 9 minutes. Drain and rinse.


Season the seafood well with the sea salt and black pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Reduce the heat to medium and add the seafood, stirring often until cooked, about 4-5 minutes. Transfer to a plate and keep warm.

Combine the wine, vegetable broth and cornstarch in a small bowl until it is silky and smooth.

Cook the garlic in the skillet over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until it has thickened, about 2 minutes. Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.

Return the seafood to the pan, add the pasta and half of the parsley, and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in the fresh parsley, garnish with chopped parsley, and serve immediately.


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