Shrimp Piccata
Shrimp Piccata pairs tender shrimp with briny capers, marinated artichokes, and a bright lemon-butter pan sauce, all spooned over linguine. The wine-kissed sauce is tangy and savory with a subtle richness, making it perfect for a quick weeknight dinner that still feels restaurant-worthy.
- Prep10 min
- Cook25 min
- Serves4
- DifficultyEasy
- 1
Bring a large pot of lightly salted water to a boil. Cook the linguine at a rolling boil until slightly firm, about 11 minutes; drain.
- 2
Heat the olive oil and butter in a saucepan over medium heat. Add the shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add the artichokes, lemon juice, capers, and white wine. Cook and stir until the shrimp is tender and the mixture is bubbling, about 10 minutes.
- 3
Spoon the shrimp piccata over individual portions of pasta. Season with salt and pepper.
- Calories 832.54 kcal High
- Protein 42.12 g Good Source
- Carbs 101.88 g Moderate
- Total Fat 28.7 g High
- Saturated Fat 9.89 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 304.64 mg High
- Sodium 584.8 mg High
- Fiber 7.61 g Good Source
- Sugar 3.2 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 335.14 mg Good Source
- Iron 5.55 mg Good Source
- Potassium 325.44 mg Low Source
- Vitamin A 15.95 mcg_rae Low Source
- Vitamin C 36.38 mg Good Source
- Vitamin D 0.7 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Milk 🥛
- Wheat 🌾
- Gluten
- Sulfites
- Garlic 🧄
- Alcohol 🚫🍷
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