Thursday, January 12, 2012

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.

Substitute angel hair pasta for spaghettini.
Substitute fish stock for chicken stock. 


  1. Your picture really helps to bring the dish to life. Looks Divine, Its one for the recipe collection I must start!

  2. This looks amazing! I love pasta and I love shrimp!

  3. Glad you're back and well. I missed you.



I genuinely enjoy reading everyone's comments. Thank you for taking the time to share your thoughts!