Spaghetti with Shrimp, Tomatoes, and Capers

Spaghetti ai Gamberi, Pomodoro e Capperi

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Here is a wonderfully tasty and easy shrimp pasta dish. The most time-consuming part is peeling and deveining the shrimp. Though medium shrimp are fine to use here and less expensive, I prefer using the larger 21–30 or even 16–20 per pound shrimp simply because there are fewer of them to clean that way.


  • 1 medium yellow onion
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • 1


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel, halve, and thinly slice the onion crosswise. Put the olive oil in a 12-inch skillet, add the sliced onion, and place over medium-high heat. Season lightly with salt and sauté until the onion turns a rich golden color, 6 to 8 minutes.
  3. While the onion