Butterfly Shrimp Linguine

Tail-on Portico® shrimp, butterflied and sauteed in a piccata-style sauce of butter, garlic, capers, lemon & white wine. Tossed with Arrezzio® Italian linguine & garnished with chopped parsley & freshly grated Parmesan.



  1. Bring 3 QTS. of water to a boil.  Add 1 tsp of salt and the Sysco Arrezzio Linguine Pasta. Cook to just under aldente approximately 8-10 minutes, stirring frequently to prevent sticking. Reserve ½ Cup of pasta cooking water to add to the butter sauce. Drain the rest.
  2. Pat shrimp dry with a paper towel. Butterfly from head to tail without cutting through. Dredge with 1 TBLS of Flour.
  3. In a large non-stick skillet, melt butter over medium-low heat. Add shrimp and minced garlic. Stirring frequently, cook for 2 to 3 minutes, or until shrimp start to become pink and are almost cooked through. (Minimum internal temperature of 145F.)
  4. Add lemon juice & zest, capers, and red pepper flakes. Cook an additional minute.
  5. Add the chopped parsley, cooked linguine and ¼ Cup pasta cooking water.
  6. Using tongs, toss to combine, adding more pasta water if needed to create a thinner sauce.
  7. Plate & serve pasta garnished with Lemon Wheels, Parsley and freshly grated Parmesan Reggiano cheese.