Lemon Caper Shrimp Pasta
Summer screams Lemon Caper Shrimp pasta! It's the sound of Southern Italy calling and everyone comes running to get their share. Try it with a homemade lemon flavored pasta!
In Southern Italy you'll find an abundance of big, beautiful, juicy lemons everywhere. Lemons are a part of the culture and is used in many different recipes such as Limoncello. A lemon flavored liquor made from lemons, sugar and lots and lots of alcohol.
Let's not forget the capers. The famous farm in Pantellaria, Sicily boasts the best capers in the world. They make every thing caper including a brilliant Pantelleria caper pesto
that is unlike any pesto recipe you've ever tried.
But we're here to talk about a lemon shrimp pasta with capers! This combination of flavors will having your taste buds craving for more.
Lemon Caper Shrimp Pasta Recipe Ingredients:
- 2 lbs of large shrimp deveined
- 6 tablespoons capers
- 4 tablespoons freshly squeezed lemon juice (no seeds)
- 4 tablespoon butter
- 2 garlic cloves crushed into sauce
- pinch of Italian parsley, chopped
- pinch of all purpose flour
- ½ cup dry white wine
- 1 lb of regular fettucini or the homemade lemon flavored pasta.
Lemon Caper Shrimp Pasta Recipe Preparation:
Begin by cleaning and deveining the shrimp. There is a dark vein that runs down the back of the shrimp. That should be removed before cooking. Rinse the shrimp and set aside.
Now it a good time to start boiling the water for your pasta. If your are using packaged pasta (and there is nothing wrong with that if you use a good quality pasta type)
add the pasta as soon as possible.
If you're using the fresh lemon pasta recipe then don't add the pasta to the boiling water until after the shrimp have been tossed into the pan.
Heat a large skillet on medium heat and melt the butter. Then crush the garlic into the pan and stir slightly but only for about a minute and then turn the heat to medium high.
Add the shrimp to the pan and splash with the white wine. The shrimp don't take long to cook. When the turn orangish then they are complete and you should scoop them out of the pan and leave the sauce in the pan.
Toss in the capers and stir on medium high heat. You need a whisk for this step. Take a pinch of your all purpose flour, and I mean only a pinch or two and sprinkle into the pan with the sauce and whisk quickly. This should give the sauce just a slight thickness. Not too much though. You don’t want the sauce to taste like lemon flavored flour.
Drain the pasta and serve out portions onto plates and then place the shrimp on top of the pasta. Then pour a little bit of the sauce on top. Sprinkle with the Italian parsley, and slice of lemon if you want to dress it up.
Hold the cheese on this Italian pasta recipe!
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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