"This dish is
absolutely a big hit at any meal." Serving: 4 | Prep: 10m | Ready in: 32m
Ingredients
• 1 (16 oz.)
package linguine pasta
•
1/4 cup olive oil
•
1/4 cup butter
•
1 lb. uncooked medium shrimp, peeled and deveined
•
10 baby bella mushrooms, sliced
•
2 cloves garlic, chopped
•
1 (6 oz.) jar marinated artichoke hearts, chopped,
with juice
•
1/2 lemon, juiced
•
3 tbsps. capers with juice
•
1 splash dry white wine (optional)
•
salt and ground black pepper to taste
Direction
•
Bring lightly salted water in a big pot to a boil.
In boiling water, cooking linguine for 11 minutes until it is tender yet still
firm to the bite, then drain.
•
In a saucepan, heat butter and olive oil on medium
heat. Put in garlic, mushrooms and shrimp, then cook and stir for 1 to 2
minutes until fragrant. Put in white wine, capers, lemon juice and artichokes,
then cook and stir for 10 minutes,
until shrimp is soft and all contents bubble. Scoop over individual beds of
pasta with shrimp piccata, then add pepper and salt to taste.
Nutrition Information
• Calories: 769 calories;
• Total
Carbohydrate: 89.4 g
•
Cholesterol: 203 mg
•
Total Fat: 30.7 g
•
Protein: 36.6 g
•
Sodium: 651 mg