Lemon-cream spaghettini with shrimp and capers

This is an elegant dish for a date night in. The saltiness of the capers and plumpness of the shrimp go well with the richness of the cream.  

Heat 2 T butter in a large saucepan over medium heat. Add 1 small finely chopped onion and 4 cloves finely chopped garlic. Cook, stirring often with a wooden spoon, until onion is translucent. Fill a separate pot with cold salted water. Bring to a boil and cook 1/2 package spaghettini according to directions (I used dry whole wheat). Drain pasta, reserving a couple of tablespoons of the pasta water.

Add 1 cup chicken stock, 1 cup white wine and reserved cooking liquid to the saucepan with the onions and bring to a boil, scraping cooked bits from the bottom of the pan. Reduce liquid by about one half. Reduce heat to a simmer, add 3 T heavy cream, and 1-2 T lemon juice, 1 T chopped lemon rind and salt and pepper and additional butter to taste. Stir in 1 1/2 cups cooked shrimp to heat through. Stir in 2 T capers. Pour over pasta and serve with a wedge of lemon.

Alternatives:

Substitute angel hair pasta for spaghettini.

Substitute fish stock for chicken stock.