Shelly's Recipe

* LEMONY SHRIMP & CAPER PASTA

Category: Pasta - Seafood

1 cup plus 1 tablespoon butter divided
3/4 cup chopped onion (sweet)
3 garlic cloves, minced
1 1/2 cups chicken broth
1 cup dry white wine
3 tablespoons lemon juice (fresh squeezed)
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons capers, drained
1/2 (16-ounce) package angel hair pasta, broken in half.

In Dutch oven, melt 1 tablespoon butter over medium-high heat; add onion and garlic. Cook, stirring often for 10 minutes or until onion is tender. Stir in broth, wine and lemon juice; cook for about 7 minutes or until reduced by half.

Add remaining 1 cup butter, stirring until butter melts. Add shrimp and capers; cook for 1 minute. Stir in pasta. Cover and cook, stirring occasionally, for 6 to 8 minutes or until pasta is tender and shrimp are pink and firm.

When I had you over I used 2 pounds shrimp. I also cooked the other half of the box of pasta and added it to the finished dish.