Lemon Caper Sauce

We used this sauce on plain old pasta and topped it with garlic and herb shrimp sauté. It was amazing and I would definitely recommend. All pieces of that recipe were so quick to make.   

• 3 Tbsp unsalted butter
• 1 small clove garlic, minced
• 3 Tbsp freshly squeezed lemon juice
• 1 Tbsp capers, drained
• 1 tsp finely chopped parsley
• kosher salt to taste 

Melt the butter in a small skillet or over low heat. Add the garlic, lemon juice, and capers. Bring to a simmer and continue cooking over low heat for about 30 seconds. Add the chopped fresh parsley and salt to taste. Stir and remove from heat. Immediately drizzle over cooked shrimp, fish, chicken, pasta, or potatoes. 

NOTE: I tried making extra and freezing it in a mason jar. When I thawed it months later, it looked...weird. Like it somehow got moldy. In the freezer?

Serves 2

Total Time: 5 minutes

Recipe from SauceFanatic.com