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Lemon Caper Shrimp Pasta

Posted by Fernanda Catalan on
Lemon Caper Shrimp Pasta
Lemon shrimp pasta is tangy, salty and has tons of umami flavor from parmesan. It's finished quickly, making it a perfect weeknight meal. This recipe is brought to you in partnership with @pricklyfresh.


  • 2 Tbs O-LIVE ‘Robust’ extra virgin olive oil
  • ½ lb or 8oz of gluten-free spaghetti
  • 1 lb Wild caught shrimp peeled and deveined
  • 2 Tbs capers towel dried
  • 2 Lemons zested and juiced
  • 2 Cloves fresh garlic diced
  • 1 Medium shallot diced
  • 1 Tbs Grass-Fed Butter
  • 1 Tsp salt


  • Fill a medium sauce pan half way with water and bring to a rolling boil, add pasta and cook until al dente about 10 minutes
  • In the meantime, in a medium sauté pan on medium heat add butter and shallot and cook until translucent
  • Add garlic and shrimp and cook for about 1-2 minutes on each side. The shrimp should be opaque.
  • Add lemon zest, lemon juice, capers and drained pasta. Combine together and top with parmesan and O-LIVE Robust Olive Oil

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