Shrimp Piccata recipe

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Ingredients

1 (16 ounce) package linguine pasta
¼ cup olive oil
¼ cup butter
1 pound uncooked medium shrimp, peeled and deveined
10 baby bella mushrooms, sliced
2 cloves garlic, chopped
1 (6 ounce) jar marinated artichoke hearts, chopped, with juice
½ lemon, juiced
3 tablespoons capers with juice
1 splash dry white wine
salt and ground black pepper to taste

Nutrition Info

769.2 calories
carbohydrate: 89.4 g
cholesterol: 203.1 mg
fat: 30.7 g
fiber: 6.4 g
protein: 36.6 g
saturatedFat: 10 g
servingSize: -
sodium: 650.8 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.

  2. Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic, cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

I used to eat a lemon piccata dish at my favorite Italian restaurant and one day I decided to try to whip up one on my own. It's a hit with the family! Enjoy. Garnish with lemon wedges.

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