Lemon Butter Pasta With Artichokes Capers Recipe 375
LEMON BUTTER PASTA WITH ARTICHOKES & CAPERS RECIPE - (3.7/5)
Provided by Birba25
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve. Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and cook until a sauce develops. This will happen quickly. Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter. Add additional butter, salt and lemon to taste, if desired. Serve hot and garnish with remaining fresh chopped parsley.
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- Bring a large pot of salted water to a boil then add spaghetti and cook until just al dente - it will continue cooking a bit in the garlic butter caper sauce. Drain then set aside.
- Meanwhile, melt 1 Tablespoon butter in a large skillet over medium-high heat then add garlic and saute until golden brown. Add wine then simmer until reduced by half. Add chicken broth, lemon juice, and capers then turn heat up to high and simmer until sauce is reduced by half. Add remaining Tablespoon butter then taste and add salt if necessary.
- Remove skillet from heat then add cooked pasta and stir to combine. Let sit for 3-4 minutes to let sauce adhere to pasta - it will thicken up as the pasta cools. Serve with fresh chopped herbs and a crack of black pepper for garnish, if desired.
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- Fill a medium sauce pan half way with water and bring to a rolling boil, add pasta and cook until al dente about 10 minutes
- In the meantime, in a medium saute pan on medium heat add butter and shallot and cook until translucent
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- Cook pasta according to package directions. Reserve 2 tbsp of the pasta cooking water. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve.
- Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and 2 tbsp pasta cooking water. Cook until a sauce develops. This will happen quickly.
- Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter. Add additional butter, salt and lemon to taste, if desired.
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- Heat the olive oil in a large sauté pan, and add in the artichokes. Cook for 2-3 minutes until brown on 1 side and then flip and brown on the second side for another 2 minutes. Once browned, remove from the pan and set aside.
- Add the butter to the hot pan. Once melted, add in the shallots, capers, lemon zest, red pepper flakes, salt, and pepper. Stir together and cook for 1-2 minutes until the shallots begin to soften and turn translucent.
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