Lemon and Caper Spaghettini with Garlic-Grilled Shrimps

This bright and lemony pasta dish is a great way to showcase fresh shrimp. The shrimp are seared until opaque and pink, then set aside while the garlic, capers, and lemon juice are cooked in the same pan. The pasta is added to the pan and tossed to combine, then the shrimp are returned to the pan and cooked until warmed through. A sprinkling of fresh parsley adds a final touch of flavor.

This recipe is inspired by the classic Italian dish spaghetti al limone. Spaghetti al limone is a simple but flavorful pasta dish that is made with just a few ingredients: pasta, lemon juice, olive oil, garlic, and parsley. The dish is said to have originated in the Amalfi Coast region of Italy, and it is a popular dish in the summer months when fresh lemons are in season. I've adapted the classic recipe by adding shrimp to the dish, and I've also used spaghettini instead of spaghetti. Spaghettini is a thinner pasta than spaghetti, and it cooks more quickly. This makes it a good choice for a weeknight meal.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 lb. spaghettini or other long pasta
• 2 tbsp. olive oil
• 1 lb. large shrimp
• 3 cloves garlic, finely chopped
• 1/4 cup dry white wine (or extra broth)
• 1/2 cup capers, rinsed
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of generously salted water to a rapid boil. Add pasta and cook until al dente, following package instructions.
2. Meanwhile, peel and devein shrimp, leaving tails intact.
3. Heat olive oil in a large skillet over high heat. Add shrimp and sear until opaque and pink on both sides. Remove shrimp from the pan and set aside, leaving any browned bits in the pan.
4. Add garlic to the pan and cook until fragrant, about 30 seconds. Add white wine and cook until reduced by half, about 1 minute.
5. Stir in capers and lemon juice and cook for another 30 seconds.
6. Drain pasta and add it to the skillet with the sauce.Toss to combine and cook for 1 minute more, or until heated through.
7. Return shrimp to the pan and cook for another 2 minutes, or until warmed through.
8. Garnish with parsley and serve immediately.

Why It Works

• The shrimp are seared until opaque and pink, which gives them a nice crust and locks in their flavor.
• The garlic, capers, and lemon juice are cooked in the same pan as the shrimp, which infuses the sauce with flavor.
• The pasta is cooked al dente, which means it is still slightly firm to the bite.
• The parsley adds a fresh, herbaceous flavor to the dish.