Ingredients
4
4 servings
- •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 (Optional)
- •salt and ground black pepper to taste
Instructions
- 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.
- 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 mixture is bubbling, about 10 minutes.
- Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 769
- Carbohydrate: 89g
- Fat: 31g
- Fiber: 6g
- Protein: 37g
- Sugar: 5g
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