Lemon caper pasta is the ultimate quick-fix dinner when you’re craving something light, tangy, and downright delicious. The zesty brightness of lemon pairs perfectly with the briny pop of capers, creating a sauce that’s bold yet incredibly simple.
Plus, this lemon caper pasta requires less than 10 ingredients and comes together in under 20 minutes, making it perfect for busy weeknights.
If you love lemony pasta, you’ll want to try my Orzo Chicken Lemon Soup, Lemon Butter Pasta or this vibrant Lemon Pesto Pasta. For seafood lovers, Lemon Butter Shrimp Pasta is a must or if you’re in the mood for something creamy, try my Lemon Ricotta Pasta.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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Ingredients:
- White wine: Choose one that is dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio, Chardonnay, or Vermentino. Avoid sweet wines that will make the flavors in the dish unbalanced.
- Lemons. Use ripe lemons for the perfect balance of sweetness and bright citrusy flavor. Avoid unripe ones, as they can make the dish too acidic.
- Fresh parsley. Finely chopped parsley adds a fresh, herbaceous note to the sauce.
- Red pepper flakes to add a little heat.
Which capers work best in pasta?
- Nonpareil capers. These are the type you are most likely to find in your local store. They're preserved in brine and add a tangy, salty kick.
- Salt-packed capers. I like these because they keep for longer than capers in brine. Just ensure you rinse them well before using, otherwise they'll taste very salty
- Caperberries. They’re larger, slightly sweeter, and have seeds. They are not traditionally used in pasta, but they could work if you cut them into smaller pieces.
Which pasta shape?
Long, thin pasta types like linguine, spaghetti, or angel hair are best for this recipe.
Substitutions & Variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Chicken: Add cooked shredded chicken for extra protein.
- Shrimp: Sautéed shrimp pairs perfectly with the lemon and capers.
- Grilled veggies: Toss in grilled zucchini, asparagus, or cherry tomatoes.
- Olives: Stir in sliced Kalamata olives for a briny twist.
- Anchovies: Add a couple of chopped anchovy fillets to the sauce for deeper umami flavor.
Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: While the pasta cooks. melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Step 3: Add the cooked pasta to the skillet.
Step 2: Stir in the lemon zest, capers, lemon juice, parsley, and black pepper.
Step 4: Toss to coat evenly in the sauce. Pour on a little reserved pasta water if necessary.
Expert Tips
- Be generous when salting the pasta water – it should taste like the ocean. Don’t worry about sodium; most salt will be drained away with the water.
- Use ripe lemons for the best balance of sweetness and bright citrus flavor. Unripe lemons can taste overly bitter.
- Reserve some pasta water before draining. This starchy water is perfect for adding extra moisture and creating a silky sauce if the pasta seems dry.
Serving suggestions
- This tasty lemon caper pasta can be enjoyed as a main meal or as a side for various dishes like Crispy Panko Crusted Chicken or Panko Baked Cod.
- Wine Pairing: Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the lemony, briny flavors.
- Serve with a slice of crusty bread or garlic bread to mop up the tangy sauce.
Did you try this recipe?
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Recipe
Lemon Caper Pasta
Ingredients
- 14 oz (400 g) pasta (Note 1)
- ¼ cup butter
- 2 cloves garlic crushed
- ¼ cup white wine optional (Note 2)
- 1 lemon zest (Note 3)
- 1 lemon juice
- 4 tablespoon capers
- 2 tablespoon fresh parsley finely chopped
- ¼ teaspoon red pepper flakes
- 1 teaspoon black pepper
Instructions
- Cook the pasta in generously salted water according to packet instructions. Reserve a few tablespoons of pasta water before draining.
- Meanwhile, place a large skillet over a medium heat and melt the butter.
- Add the garlic and fry for a minute or two until fragrant.
- Stir in the capers, lemon zest, lemon juice, parsley, and black pepper.
- Add the cooked pasta and toss until evenly coated in the lemon butter. Pour on a little pasta water if it needs extra moisture.
Notes
-
- Pasta – Long, thin pasta types like linguine, spaghetti, or angel hair are best for this recipe.
- Lemons – Choose ripe lemons with a balanced sweetness and fresh, citrusy flavor. Unripe lemons can be overly acidic and sharp, which may overwhelm the sauce.
- White wine - A white wine that is dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio, Chardonnay or Vermentino. Avoid sweet wines that will make the flavours in the dish unbalanced.
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