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Lemon caper pasta with a breadcrumb topping.

Easy Lemon Caper Pasta Recipe with Spaghetti and White Wine

Allie Hagerty
Make lemon caper pasta a favorite on your dinner table with a quick recipe that highlights bold flavors and simple ingredients.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Main Course, Pasta
Servings 4 servings

Equipment

  • Large pot
  • large skillet
  • Small skillet
  • wooden spoon
  • Zester
  • Tongs or pasta fork

Ingredients
  

  • 12 ounces pasta spaghetti, linguine, or fettuccine
  • 3 tablespoons unsalted butter divided
  • 2 tablespoons olive oil plus extra for drizzling
  • 1 large shallot finely minced
  • 3 garlic cloves minced
  • 3 tablespoons capers drained
  • 1 lemon zested and juiced
  • 1/2 cup dry white wine optional; substitute with vegetable broth
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 1/4 cup fresh parsley chopped
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon grated Parmesan cheese for breadcrumbs

Instructions
 

Prepare the Pasta

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

Toast the Breadcrumbs

  • In a small skillet, melt 1 tablespoon butter over medium heat.
  • Add panko breadcrumbs and cook, stirring frequently, until golden brown (about 3–4 minutes).
  • Stir in 1 tablespoon Parmesan cheese and a pinch of salt. Set aside for topping.

Sauté Aromatics

  • Heat the remaining 2 tablespoons butter and olive oil in a large skillet over medium heat.
  • Add the shallots and sauté until soft and translucent (about 2–3 minutes).
  • Stir in the garlic and cook for another minute, until fragrant.
  • Add the capers and sauté for 1–2 minutes.

Create the Sauce

  • Stir in the lemon zest, lemon juice, and white wine (or broth).
  • Let the mixture simmer for 2–3 minutes to reduce slightly.

Combine Pasta and Sauce

  • Add the cooked pasta to the skillet and toss to coat in the sauce.
  • Mix in Parmesan cheese, a splash of the reserved pasta water, and adjust the sauce consistency as needed.

Finish and Serve

  • Stir in parsley, crushed red pepper flakes, and season with salt and pepper.
  • Plate the pasta and sprinkle with the toasted breadcrumbs.

Notes

  • 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.

Nutrition Facts

Calories: 553kcalCarbohydrates: 74gProtein: 15gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 29mgSodium: 656mgPotassium: 314mgFiber: 4gSugar: 4gVitamin A: 695IUVitamin C: 20mgCalcium: 122mgIron: 2mg
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