This pasta is quick, light and easy. Most of these ingredients are things I have on hand anyway, so as a last minute dinner it always works – add a fresh, crisp green salad and some garlic toast and your meal is perfect.

Plump juicy shrimp, fresh tomatoes and spring onions combine with capers for a quick easy dinner.

Put on a large pot of water to boil – salt only once it has come to rolling boil.

While waiting for the water to boil, heat a fry pan and stir in:

1/4 cup olive oil
1/4 cup butter

Once melted, stir in
4 garlic cloves, thinly sliced
when lightly brown, stir in
1/4 tsp crushed red pepper, stir for 30 seconds and add:
3 pounds large shrimp – shelled and deveined
Stir occasionally and cook only until shrimp are cooked through – around 3-4 minutes.

Season with salt and pepper
Finish with 2 tbsp fresh lemon juice and a knob of butter.

Stir well and set aside.

By now your water has come to a boil and you are ready to cook your angel hair pasta – add a generous amount of salt to water, then pasta (enough for 4). Cook for time listed on your pasta container – being careful not to overcook. Drain – reserving 1 cup of the pasta liquid.

Return the pasta to the pot, toss in the shrimp mixture, including and juices, along with:
2 small tomatoes, coarsely chopped
2 tbsp capers
green onions, thinly sliced
1/2 cup crumbled feta cheese

Stir well, adding pasta water as needed to loosen the sauce up a bit and season to taste with salt and pepper.

If you don’t have any frozen shrimp on hand, this works really well with chicken too!