Shrimp and Tomato Piccata

By pattyjaws

From Better Homes and Gardens "fast & healthy" with a couple of changes!

Ingredients

• 1 1/3 lbs fresh or frozen medium shrimp in shells
• 3 tablespoons olive oil
• 2 cloves garlic
• 8 oz fresh French string beans (haricots verts) or other small, thin green beans, trimmed
• 2 medium tomatoes, cut into wedges
• 1 teaspoon finely shredded lemon peel
• 3 tablespoons lemon juice
• 1 tablespoon capers, drained
• 2 cups hot cooked pasta

Details

Servings 4
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp with cold water; pat dry with paper towels. Set aside.

2. In a very large skillet heat 1 tablespoon of the oil over medium-high heat. Add garlic and beans; cook and stir for 3 minutes. Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook and stir for 1 minute more.

3. For sauce, in a small bowl whisk together the remaining 2 tablespoons oil, the lemon peel, lemon juice, and capers. Add sauce to hot cooked pasta. Serve shrimp mixture over the pasta.