Prawn Piccata

    30 minutes

    Treat your family to prawn piccata, a no-fuss dish with artichokes and capers over pasta. Just as delicious as you would find in an Italian restaurant!

    1 person made this

    Serves: 4 

    • 500g linguine pasta
    • 1/4 cup olive oil
    • 50g butter, chopped
    • 450g uncooked medium prawns, peeled and deveined
    • 10 swiss brown mushrooms, sliced
    • 2 cloves garlic, chopped
    • 1 (185g) jar marinated artichoke hearts, chopped, with juice
    • 1/2 lemon, juiced
    • 3 tablespoons capers with juice
    • 1 splash (optional) dry white wine
    • salt and ground black pepper to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. Heat olive oil and butter in a saucepan over medium heat. Add prawns, mushrooms and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers and white wine. Cook and stir until prawns are just cooked through and sauce is bubbling, about 10 minutes. Spoon prawn piccata over individual beds of pasta. Season with salt and pepper.

    Cook's Note:

    Use any kind of pasta you prefer.

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