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Shrimp Piccata.
Whenever I was in Dana Point California, there was a small Italian Restaurant where I always ordered the Shrimp Piccata. It’s been closed for about 10 years now, but I always remembered how this was one awesome dish. Here’s a recipe that’s similar.
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
Directions
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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.
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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.
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Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.
Use any pasta you prefer.
