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Recipes

Shrimp & Linguine with Piccata Compound Butter

By American Butter Institute

5.0

(1)

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What happens when you take dried pasta, frozen shrimp, and the sauce from our favorite chicken piccata recipe? This is an incredibly easy weeknight dinner. We're talking flavorful seafood pasta with a bright buttery lemon sauce, and it all comes together in the blink of an eye.

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

1

lb. dried linguine

1

stick salted butter, at room temperature

3

Tbsp. fresh parsley leaves

1

large lemon

20

oz shrimp, peeled and deveined

2

Tbsp. salted butter

3

Tbsp. capers

4

garlic cloves

1

/2 cup dry white wine

1

tsp. crushed red pepper flakes

Need to make a substitution?

Preparation

  1. Step 1

    Zest and juice a large lemon. Roughly chop capers. Pull apart parsley leaves and roughly chop. Set aside.

    Step 2

    Combine 1 stick of salted butter and all other ingredients, besides the lemon juice, together in a medium bowl. Mash the mixture with the back of a wooden spoon. Add lemon juice 1 tsp at a time until just incorporated but not wet, about 1 Tbsp total. Then, cover with plastic wrap and chill.

    Step 3

    Add salt to large pot of water and bring to a boil. Cook linguine to al dente package directions. Drain pasta, reserving 1/2 cup of the pasta water.

    Step 4

    While the pasta cooks, season shrimp with salt and pepper.

    Step 5

    Chop 4 cloves of garlic.

    Step 6

    In a large Dutch oven, melt the 2 Tbsp of salted butter on medium-low heat. Add garlic and sauté until just fragrant, about 1 minute. Add the white wine, red pepper flakes, and several cracks of black pepper. Bring to a simmer and cook until wine is reduced by half, 2-3 minutes.

    Step 7

    Once the wine is reduced, add the shrimp in an even layer and cook, stirring occasionally, until just opaque, 2 to 3 minutes.

    Step 8

    Add the cooked linguine to the shrimp. Add the prepared piccata butter in evenly distributed dollops. Then, add ¼ cup of pasta water.

    Step 9

    Toss vigorously with tongs until creamy and emulsified, adding more pasta water a bit at a time if needed. Season with salt and pepper to taste.

    Step 10

    Divide between four plates.

    Step 11

    Garnish with the reserved parsley, freshly cracked pepper, and serve.