Hello, all! I hope life is treating you well these days! I’m SO glad it is finally spring and loving the wonderful weather! Spring makes me long for outdoor dining and dishes covered in fresh herbs. It also makes me want to limit my time in the kitchen so that I can spend more time outside.
This recipe is easy, quick and refreshing. I would recommend adding the lemon juice just before serving if you prefer a zestier flavor, or about 1-2 minutes before done cooking if you are not a fan of the bolder flavor.
2-4 cloves garlic, minced
1/2 medium onion, finely diced
splash of olive oil
1/2 cup chicken stock
1 small container of capers, about 4 ounces
juice from 1 lemon
1 pound of shrimp, peeled (I prefer tail off)
16 ounces cooked linguini
1/2 cup fresh chopped parsley
salt and pepper to taste
In a large skillet, heat olive oil over medium heat for 1-2 minutes, then add garlic and onion. Saute 1-2 minutes, then add shrimp and cook until cooked through. Sprinkle in some salt and fresh ground pepper, then toss in pasta, capers and parsley. Simmer 1 more minute, then add lemon juice and stir. Serve warm and enjoy!