Angel Hair Pasta With Shrimp and Creamy Lemon Caper Sauce

Total Time
Prep 10 mins
Cook 20 mins

This is DH's special request. I keep trying to tell him I can't cook. I searched and searched the DB and could not find this recipe. Well maybe I actually can cook, because this good!

Ingredients Nutrition


  1. Cook pasta according to package directions; drain and keep warm.
  2. In a large skillet heat butter and olive oil over medium heat; add garlic and stir for about a minute so as not to brown.
  3. Stir in broth, tomatoes, milk, lemon juice, capers, and spinach; season with nutmeg and black pepper.
  4. Cook for 10 minutes or so, then sprinkle with cornstarch (if you want a thicker sauce) and stir; break up tomatoes by smooshing them, if desired.
  5. Stir in shrimp and heat through; taste and adjust seasonings including a bit of salt, if needed.
  6. Add mozzarella to pasta and toss a bit.
  7. Pour sauce over pasta and garnish with parsley.


Most Helpful

I listened to everyone's reviews and added more lemon, it was not needed. The first few bites are impressive with the extra lemon, but shortly after it makes overkill. Make it as outlined here and you'll be fine! Also don't worry about seasoning until the reduction is done. All and all this was an excellent relatively easy dish that I plan to make again!!!!! Me and my hubby loved it!

Beemergirl1975 July 22, 2012

This is delicious!! I have eaten chicken piccata in Pepper's restaurant in McAllen TX that tasted similar to this, so I guess you could use sauteed chicken breast in this also. Will for sure make this again.

55tbird March 22, 2012

I like the combination of veggies with the shrimp but the sauce is quite soupy (even with the tsp of cornstarch). Next time I would reduce the amount of milk by half and add freshly squeezed lemon juice to each plate.

Jen in Victoria, BC October 25, 2012

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