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Ingredients32 m servings 769 cals
Original recipe yields 4 servings
- 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 contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.
- Cook's Note:
- Use any kind of pasta you prefer.
Per Serving: 769 calories; 30.7 g fat; 89.4 g carbohydrates; 36.6 g protein; 203 mg cholesterol; 651 mg sodium. Full nutrition
ReviewsRead all reviews 2
Loved this extremely easy and quick recipe! I did not have artichoke or lemon so added fresh spinach once sauce was completed. Fresh Parmesan on top and I had a pasta dish better than any rest...