Lemon Caper Pasta with Shrimp

This Lemon Caper Pasta with Shrimp is a fresh, light, whole wheat linguine dish with sautéed shrimp, capers, garlic, olive oil, lemon juice, parsley, red pepper flakes, parmesan and pistachios.

Bowl of lemon caper pasta topped with shrimp, on gray table with green napkin. Lemon, pistachios, parsley and a glass of white wine in background.
When I was a kid, if somebody had tried to serve me a pasta with no visible (red) sauce, I’m pretty sure I would have been like “um yeah, no way.” Luckily, I’ve expanded my palate a bit from the days when Prego represented the finest pasta sauce the world had to offer.

Sometimes, especially in the winter, I still want a great bolognese that’s simmered all day. But often, my pasta cravings turn to something lighter, fresher, and herby-er. I love a well-crafted pasta dish with a combination of flavors and textures and just a light coating of a simple “sauce.”

Lemon Caper Pasta is easy to make with pantry ingredients!

If you keep your pantry and fridge stocked with some high-quality basics like capers, fresh herbs, and Parmesan cheese, you’re all set to pull something like this together.
 
It’s an on-the-fly meal that allows you to pull out bits and pieces of ingredients and leftovers and make them into something special.
 
Overhead photo of lemon linguine with capers and shrimp. Bowl on gray table with green napkin, pistachios, lemon half and glass of white wine.
 
I used whole wheat linguine here, and the great earthy flavor of the pasta actually really shined through. The shrimp adds some low-calorie protein, and the “sauce” is just a combo of olive oil, garlic, lemon juice, and pasta cooking water.

Always save some pasta water for lemon caper pasta!

Being an Italian grandma at heart, I always reserve a cup of pasta cooking water before I drain the noodles – the starchy water will thicken any sauce you have, and help the sauce adhere to the pasta.
 
I finished this bowl of lemon shrimp goodness with some fresh parsley, spicy red pepper flakes, salty Parmesan cheese, and pistachios that add an inviting crunch.
 
Overhead photo of linguine with shrimp. Bowl with fork twirled into pasta inside of it, on gray table with green napkin, pistachios, lemon half and glass of white wine.
Yield: 4 servings

Lemon Caper Pasta with Shrimp

Lemon Caper Pasta with Shrimp

This Lemon Caper Pasta with Shrimp is a fresh, light, whole wheat linguine dish with sautéed shrimp, capers, garlic, olive oil, lemon juice, parsley, red pepper flakes, parmesan and pistachios.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 8 ounces whole wheat linguine
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3/4 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
  • 2-1/2 tablespoons fresh lemon juice
  • 2 tablespoons capers
  • 1/2 teaspoon freshly ground red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pistachios, shelled and roughly chopped

Instructions

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.
  2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic and shrimp; cook until shrimp start to become pink and are almost cooked through, stirring frequently, about 2-3 minutes.
  3. Add lemon juice, capers and red pepper flakes; continue cooking until shrimp turn opaque throughout, stirring frequently, about 1 minute.
  4. Pour shrimp mixture over pasta. Add parsley and 1/4 cup pasta cooking water. Using tongs, toss to combine, adding more pasta water if needed to create a thin sauce. Serve pasta in warm bowls, garnished with Parmesan cheese and pistachios.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 378Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 262mgCarbohydrates: 54gFiber: 9gSugar: 1gProtein: 15g

MORE GREAT PASTA RECIPES: