Lemon Caper Shrimp Linguini

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1 lb Oyster Bay Shrimp
1 lb linguine
5 tbsp Olive Oil
5 cloves garlic minced
2.5 oz jarred capers
3 tbsp lemon juice, keep skin for zest
½ cup chopped basil
salt and pepper to taste


Bring large pot of water to boil adding salt liberally. Cook pasta according to pasta directions, reserve ½ cup of pasta water and drain pasta. Meanwhile, in a large skillet add half of the oil and cook shrimp for about 3 minutes flipping half way through or until shrimp are opaque and pink. Remove shrimp from skillet with slotted spoon and set aside, leaving remaining oil. Next, add the last of the oil, garlic, capers and lemon juice into a skillet and cook over medium heat for about 1 minute.

Add shrimp and cooked pasta and toss to coat in sauce evenly. Slowly add reserved pasta water as desired. Season with salt and pepper, add the zest and serve! (serves 4)