Easy Lemon Caper Pasta Recipe with Spaghetti and White Wine

This Lemon Caper Pasta is the ultimate quick meal that delivers restaurant-worthy results in just minutes. Picture a creamy lemon caper sauce coating thin pasta, brightened by fresh lemon zest and briny capers, all finished with the buttery crunch of toasted breadcrumbs. This dish transforms a handful of ingredients into a vibrant, savory flavor that feels perfect for any dinner table.

If you love exploring different pasta dishes, here are a few must-tries! Bucatini Aglio e Olio is a simple yet bold dish with garlic, olive oil, and a hint of chili flakes. For something hearty, a White Bolognese offers a rich and creamy twist on the classic meat sauce. Bucatini Cacio e Pepe and Pasta alla Gricia are perfect for cheese lovers, showcasing Pecorino Romano with minimal ingredients for maximum flavor. 

And if you’re craving comfort food, a Creamy Tomato Ground Beef and Tortellini brings together cheesy tortellini, a savory meat sauce, and a luscious creamy tomato base. Each of these recipes highlights the versatility of pasta and is sure to satisfy! 

Why You’ll Love This Recipe

• Fast and Easy: It’s an easy lemon caper pasta recipe that comes together in just 5-7 minutes after the pasta cooks.
• Flavorful: The creamy lemon caper sauce is packed with much flavor, thanks to fresh parsley, briny capers, and a splash of cream.
• Pantry-Friendly: With a large skillet and simple sauce, this is a pantry pasta you’ll want to add to your list of favorite meals.

Ingredients

• Pasta: Angel hair or spaghetti work well for their ability to soak up the lemon-caper sauce. Choose a type of pasta with a smooth surface for the best results. You could also use linguine or fettuccine for something a bit more substantive. 
• Capers: Look for plump, briny capers in airtight containers at your grocery store. They add that perfect burst of savory flavor.
• Fresh lemon: Use a lemon that feels heavy for its size—it will have the most juice. Don’t skip the zest; it’s the best part for brightening the creamy sauce. Roll the lemon on the counter with your palm before juicing it. Love lemon? Try my orzo al limone!
• Butter: Opt for unsalted butter so you can adjust the seasoning to your personal preference.
• Parmesan cheese: Grate it fresh at home for a creamy texture that blends seamlessly into the sauce. Use real Parmigiano Reggiano for the best taste!!
• White wine: A Sauvignon Blanc or Pinot Grigio work really well, or substitute vegetable broth for a non-alcoholic option. 
• Shallots and garlic: Cook the garlic over medium heat to avoid any bitterness. Finely chop shallots for a golden brown sweetness that melts into the sauce.

Ingredient Substitutions

• Chicken Broth: Swap white wine for chicken broth if you prefer a deeper, savory flavor.
• A Tangy Swap: Use Greek yogurt instead of cream for a lighter creamy sauce with a tangy kick.
• Different Pasta: Try linguine or fettuccine instead of thin pasta for a heartier texture.
• Olives: Replace capers with chopped green olives for a fun twist on the briny flavor profile.

Ingredient Additions

• Artichokes: Add sautéed artichoke hearts for an earthy, Mediterranean touch.
• Sun-Dried Tomatoes: Toss in sun-dried tomatoes for bursts of concentrated sweetness.
• Seafood: Top with grilled shrimp or seared scallops for an elevated, special occasion dish.
• Add some Greens: Mix in baby spinach or arugula for fresh flavor and a peppery bite.

Step by Step Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

Toast the Breadcrumbs: In a small skillet over medium heat, melt 1 tablespoon butter. Add panko breadcrumbs and stir constantly until golden brown (3–4 minutes). Remove from heat and stir in 1 tablespoon Parmesan cheese. Set aside for topping.

Sauté Aromatics: In a large skillet, melt 2 tablespoons butter with olive oil over medium heat.

Add the shallots and sauté until softened (about 2–3 minutes). Stir in the garlic and cook until fragrant (1 minute).

Add capers and cook for another 1–2 minutes.

Make the Sauce: Stir in the lemon zest, lemon juice, and white wine (or chicken broth).

Simmer for 2–3 minutes to reduce slightly.

Combine Pasta and Sauce: Add the cooked pasta to the skillet. Toss to coat evenly in the sauce.

Stir in Parmesan cheese, a splash of the reserved pasta water, and season with red pepper flakes, black pepper, and salt to taste.

Adjust the consistency with more pasta water if needed.

Serve and Garnish: Plate the pasta and top with toasted breadcrumbs, fresh parsley, and extra Parmesan cheese.

Expert Tips

• Toast breadcrumbs over medium-high heat in a hot pan with butter until golden brown. Stir constantly for even color.
• Always reserve a cup of pasta water; starchy water is part of the sauce magic that makes it creamy and silky.
• Stir the Parmesan cheese off the heat to avoid a curdled sauce.
• Use a large frying pan to ensure every strand of cooked pasta is evenly coated in the lemon-caper sauce.

Serving Suggestions

• Wine Pairing: Pair with Sauvignon Blanc for a bright, zippy wine pairing that mirrors the fresh lemon in the dish. Pinot Grigio or Rosé also work!
• Make it a Meal: Serve with a simple side salad with fresh herbs, olive oil, and a splash of lemon juice.
• Bread: Add garlic bread for a classic Italian restaurant-inspired pairing.
• Add Shrimp or Chicken: Punch up this dish by adding shrimp or chicken for a heartier meal!

Storage Instructions

• Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of chicken broth or cream to a large skillet over medium-low heat and toss until warmed through. This ensures the sauce maintains its creamy texture without drying out. Avoid reheating in a microwave for the best results!

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!