Ingredients
8
oz uncooked angel hair pasta
1/2
cup Land O Lakes® Butter with Olive Oil & Sea Salt
1
medium onion, chopped (1/2 cup)
4
cloves garlic, finely chopped
3
tablespoons julienne-cut sun-dried tomatoes in oil, drained
1
teaspoon dried oregano leaves
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon salt
3
teaspoons capers, drained
1
lb uncooked medium shrimp, peeled, deveined
Juice of 2 lemons
Preparation
Cook pasta as directed on package; drain, reserving 1/2 cup cooking water. Return pasta to saucepan; cover to keep warm.
Meanwhile, in large skillet, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring frequently, until onion has softened. Add sun-dried tomatoes, oregano, pepper flakes, salt and capers. Cook 3 minutes longer.
Stir in shrimp. Cover; cook until shrimp just turn pink, about 5 minutes. Stir in lemon juice. Gradually stir in reserved pasta cooking water.
Add pasta to skillet; toss with shrimp and sauce. Serve immediately.
