Lemon-Caper Shrimp Linguine

Lemon-Caper Shrimp Linguine
Britt Collingwood

9 oz cooked Linguine
1 small Onion - diced
2 cups fresh sliced Mushrooms
2-4 cloves minced Garlic
14 oz Artichoke Hearts (chopped)
1 lb cooked Shrimp (devained and no tails)
1 1/2 - 2 sticks Butter (3/4 -1 cup)
~ 1/4 cup Lemon Juice
~ 2 Tbsp Capers

1) In large skillet, sautee Onion, Mushrooms, and ~ 1/2 the Butter
2) Add Garlic, Artichokes, and Shrimp
3) Add in the rest of the Butter, Lemon Juice, and Capers
4) Salt, Pepper, Garlic Powder to taste
5) Pour Sauce over cooked Linguine and mix well.
6) Serve with fresh shredded Parmesan Cheese.