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Lemony Shrimp and Caper Pasta

By Paula Deen



  • 1 cup plus 1 tablespoon butter, divided
  • ¾ cup chopped onion
  • 3 cloves garlic, minced
  • 1½ cups chicken broth
  • 1 cup dry white wine
  • 3 tablespoons lemon juice
  • 1½ pounds peeled and deveined large fresh shrimp
  • 2 tablespoons capers, drained
  • ½ (16-ounce) package angel hair pasta, broken in half


In a Dutch oven, melt 1 tablespoon butter over medium-high heat. Add onion and garlic, and cook, stirring frequently, until onion is tender, about 10 minutes. Stir in broth, wine, and lemon juice, and cook until liquid is reduced by half.

Stir in remaining 1 cup butter until melted. Stir in shrimp and capers, and cook for 1 minute. Stir in pasta, cover, and cook, stirring occasionally, until pasta is tender and shrimp are pink and firm, 6 to 8 minutes. Serve immediately.

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