This Lemon Pasta with Shrimp is easy and so darn delicious! The lemon shines through, the capers and garlic give it extra umph and the butter makes it rich and silky. Seriously, so good! The trick to this dish is timing. Have all the ingredients prepped ahead of time so that everything is on hand to pull together in the last 8-10 minutes. Pop the shrimp into the oven when you put the pasta in to boil. Make the sauce while the pasta is boiling, then turn off the heat, drain the pasta and toss everything together. It’s that simple. (especially the second time around when you know what you’re doing). Feel free to adjust the ingredients to your liking – more garlic, less lemon, more capers, etc. Just keep tasting.
By the way, the roasted shrimp, a la Ina Garten, can be made on their own as an appetizer served with cocktail sauce or added to any other dish for that matter. I love roasting the shrimp for this pasta dish as there is no frying involved ( including the smell) and the shrimp always come out perfectly plump and juicy in 6-7 minutes.
I think that’s all there is to say. This dish is great, fast and looks beautiful. Try it!