For brighter shrimp scampi, throw in some capers. The dainty strands of angel hair pasta, mild shrimp, zesty white wine, and creamy butter create a delicate dish. The simplicity of the ingredients ...

A super quick midweek supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine.

In a small bowl, whisk together tomato paste, capers, caper brine, water, ½ teaspoon salt and ¼ teaspoon pepper. Stir in shrimp, then transfer the shrimp and sauce to the bag with the orzo.

Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and mixture is bubbling, about 10 minutes. 3. Spoon shrimp piccata over individual beds of pasta.

In large bowl, whisk together the Hellmann's, oregano, lemon zest and juice until it's creamy. Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat.