A simple sauce of lemon, butter, and a splash of cream (and some capers if you’d like) is tossed with pasta. This is perfect for lunch or as a “nest” under a protein like chicken, salmon, or shrimp.
Ingredients :
8 ounces angel hair pasta
2 tablespoons salted butter
1 clove garlic minced
1 lemon zested and juiced
½ cup heavy whipping cream
3 tablespoons capers
1 tablespoon chopped fresh parsley
shredded Parmesan cheese optional
Directions :
Bring a large pot of salted water to a boil and cook pasta al dente according to package directions. Drain pasta, reserving ½ cup pasta water.
Zest the lemon and set the zest aside. Juice 3 tablespoons of lemon juice.
While pasta is boiling, add butter and garlic to a 10" skillet. Cook just until fragrant, about 30 seconds.
Add 1 teaspoon lemon zest, 3 tablespoons lemon juice, heavy cream, and capers to the skillet. Simmer 5-6 minutes or until slightly thickened (if doubling the recipe, thickening will take longer).
Remove from heat and toss with pasta and chopped fresh parsley. Stir in pasta water to reach desired consistency.
Garnish with Parmesan cheese and additoinal lemon slices if desired.
