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  • Chloë's Kitchen

Shrimp Lemon Caper Linguine

Happy New Year! I made a New Years Day feast tonight and it was so delish. I went with classic dishes like this one that I’ve been making for years. This pasta dish happens to be my husband’s favorite and I just realized it wasn’t on my website so had to immediately come and rectify that. It’s lemony, and totally scrumptious. The best part is that it only takes 20 minutes to make start to finish but it’s actually really impressive for guest because of how delicious it is and how quickly it comes together. But even better than that is that you can quickly whip it up on a random week night. I always keep some wild shrimp in the freezer ready to go. Always have lemons, capers and tomatoes in the fridge and pasta in the pantry. You can use any type of pasta but my personal favorite with any type of seafood is linguine. You can actually also make this pasta dish with fresh clams or scallops but shrimp is the easiest and most fool proof version. Let me show you how I make it!


You will need:


. 1lb shrimp

. 1 shallot

. 3 tbsp butter (omit if dairy free)

. 2 tbsp olive oil

.1 tsp Calabrian chili paste

. 4 cloves garlic, crushed

. 1 pint baby tomatoes, cut in half

. zest of one lemon

. Juice of one lemon

. 1/2 cup white wine

. 1/4 cup chicken broth

. 1/4 cup capers

. Salt/black pepper

. Fresh parsley, finely diced to sprinkle on top

. 1 packet of linguine


Boil water in a large pot, add plenty of salt. Add in your linguine or choice of pasta and cook via the box directions.


While the pasta boils and cooks away, in large shallow pan over a medium heat, melt your butter and heat the olive oil.

Finely dice your shallot and add in your crushed garlic. Salt with maldon sea salt.

Add in your lemon zest and sauté until the onions are translucent.


Now it’s time to add in the baby tomatoes. I like baby heirloom. sauté for 3-5 minutes until they are softened and slightly burst.


Now add in your Calabrian chili paste and then the white wine.

Let the alcohol evaporate for a minute.

Now add in the juice of one lemon along with your chicken broth and capers.


Let it all cook away for another 5 minutes, stirring occasionally. It’s finally time to add in your wild peeled and deveined shrimp. Toss in the sauce to cook for 3 minutes until just pink


Before you drain your linguine, remove a cup of pasta water and add it in to your shrimp sauce.


Once drained, add the linguine to the sauce and toss to combine.

Serve with a side salad/bread of your choice and a large glass of crisp, cold, white wine.