Shrimp Piccata Pasta | Louisiana Kitchen & Culture

Name: Shrimp Piccata Pasta | Louisiana Kitchen & Culture
Ingredients: 1 pound linguine; Table salt for cooking pasta; 2 tablespoons extra-virgin olive oil, divided; 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise; 4 garlic cloves, minced; ⅛ teaspoon red pepper flakes; ½ cup dry white wine; 1 (8-ounce) bottle clam juice; 3 tablespoons lemon juice; 3 tablespoons capers, rinsed; ⅓ cup chopped fresh parsley; 4 tablespoons unsalted butter, softened

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Shrimp Piccata Pasta | Delicious garlic, wine, and lemon-infused shrimp with linguine. Perfect weeknight meal from Cook's Country.

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Ingredients

1 pound linguine
Table salt for cooking pasta
2 tablespoons extra-virgin olive oil, divided
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise
4 garlic cloves, minced
⅛ teaspoon red pepper flakes
½ cup dry white wine
1 (8-ounce) bottle clam juice
3 tablespoons lemon juice
3 tablespoons capers, rinsed
⅓ cup chopped fresh parsley
4 tablespoons unsalted butter, softened