Description
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.
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 (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.
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 mins
Servings: 4