Saturday, April 20, 2013

Angel Hair Pasta with Shrimp and Lemon Cream Sauce

This is just a fantastic combination of flavors.  Plus, it makes a beautiful presentation.  Having everything ready and at hand makes it a cinch to put on the table.  You will need to use whipping cream to avoid curdling when mixed and heated with the lemon juice.  I cut this recipe in half for the two of us, and there was plenty remaining for leftovers.  I served it with a Caesar salad and a whole-grain baguette (with goat butter, of course!)


3/4 cup whipping cream
1/4 cup chicken stock
3 Tbsp lemon juice
3/4 pound angel hair pasta
1 pound raw shrimp, peeled and deveined (recipes called for 41/50, I used 51-60s)
1/2 cup (loosely packed) chopped parsley
1/4 cup (loosely packed) chopped chives
Zest of a lemon
1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil.

In a smaller pot, heat the cream, chicken stock, and lemon juice to a low simmer.  Simmer gently for 5 minutes.

Add the angel hair pasta to the boiling water.  Stir occasionally.

Add the shrimp to the simmering lemon cream sauce.  Stir well and add a pinch of S&P.  The shrimp should cook in about the same time as the angel hair pasta, about 4-5 minutes.

When the pasta is done, drain and put it in a large bowl.  Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute.  Pour the shrimp and lemon sauce into the pasta bowl and mix well.  Add the lemon zest and most of the Parmesan and mix again.  Divide into servings, and top with the remaining Parmesan.

NOTE:  If the resulting mixture seems too dry, just add a little water or cream.  If it seems too wet, don't worry....the pasta will absorb the sauce.

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