Pasta with Garlic Butter Caper Sauce Recipe

Yields: 2-3 servings
Prep Time: 5 minutes
Cook Time: 15 minutes


  • 12 ounces pasta (spaghetti, linguine, or your favorite shape)
  • 3 tablespoons butter (divided)
  • 4 cloves garlic (minced)
  • 1/4 cup dry white wine (Sauvignon Blanc, Pinot Grigio)
  • 1 cup chicken or vegetable broth
  • 3 tablespoons capers (drained)
  • Juice of 1 lemon
  • 1/4 cup freshly grated Parmesan cheese
  • Freshly chopped parsley (for garnish)
  • Salt and freshly ground black pepper (to taste)


  • Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
  • Make the sauce: While the pasta cooks, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant.
  • Deglaze and simmer: Add the white wine to the skillet and simmer until the liquid reduces by half. Stir in the chicken or vegetable broth, capers, and lemon juice. Bring the sauce to a simmer and cook until it has reduced slightly and thickened, about 3-4 minutes.
  • Finish the sauce: Remove the pan from the heat and stir in the remaining 2 tablespoons of butter. Season with salt and pepper to taste.
  • Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it up.
  • Serve: Stir in the Parmesan cheese. Divide the pasta among bowls and garnish with chopped parsley and additional Parmesan cheese, if desired.


  • Don’t overcook your pasta! Al dente pasta has the best texture for this dish.
  • Experiment with flavors: Add a pinch of red pepper flakes for a bit of heat. Substitute the parsley with fresh basil or your favorite herbs.
  • Protein boost: Top your pasta with grilled chicken, shrimp, or pan-seared scallops for a heartier meal.

Enjoy your delicious and flavorful Pasta with Garlic Butter Caper Sauce!


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