Prep 10 mins
Cook 30 mins
I got this recipe from the Olive Garden website. I'm not a big fan of capers, so they were omitted, but I didn't want to change the original ingredient list. This stuff is incredible! You may be tempted to try a different type of pasta, but I believe to achieve the proper delicate nature of this dish, you need to use the specified angel hair pasta.
- Saute the shrimp in the olive oil for 2 minutes.
- Add the garlic and capers and saute for 30 seconds more.
- Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
- Add the cream and simmer until sauce is reduced by 1/3.
- Season with salt and pepper to taste.
- If desired, add fresh or dried parsley.
- Pour sauce over pasta, and enjoy!
Again, this came to me from community when I asked for non-tomato pasta sauces. Wonderful. I had no leftovers & made it exactly as described. This will be on my "keeper" list & I will share it with several friends! Thanks to all who suggested it to me on Community. It was to die for! Cathy
This is one of DH's favorite pasta sauces! We like it as written, but we've also found (through occasional necessity-based substitutions) that the sauce is really good with extra capers mixed in or Meyer lemon juice instead of regular, dry vermouth works just fine in place of the white wine, and it goes quite nicely over lobster ravioli with some crabmeat mixed into the sauce too. Just a tip, though -- if you're looking for a sauce with just a hint of lemon, this isn't it. The lemon flavor is pretty prominent in this sauce. It helps cut the richness of all that heavy cream, though. Definitely a keeper, thanks for posting!
This was a great sauce, I did not use shrimp, I used halibut cheeks, but agree with either one the fish should be removed while the sauce reduces. The sauce is lemony- I love that- and the capers give a salty bite that is quite nice. Will make again.