Angel hair pasta, also known as capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.
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Some recipes are just so good I can’t wait to share them with you and this is one of them!
My dad was over when we made it and kept looking up from his bowl and saying, “Oh, that’s a good one.” I’ve been poking around in the fridge all afternoon trying to steal more flavor from the leftovers, a little one Bowl of just a few bites reheated in the microwave.
For those of you tempted to skip the cream, yes you can if you wish. But be warned, I tried it without the cream and in my opinion it’s not nearly as good.
Personally, I would only eat a smaller portion. The cream makes it more filling and you need less pasta for one serving.
Angel Hair Pasta with Prawns and Parmesan Lemon Cream Sauce
We used medium sized shrimp (41-50 per pound) for this recipe, but small cocktail shrimp would also work. Use heavy whipping cream to avoid curdling as it mixes with the lemon juice and heats.
*To thaw frozen shrimp, place them in a bowl of cold water.
ingredients
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3/4 Cup fat whipped cream
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1/4 Cup chicken broth
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3 tablespoon lemon juice
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3/4 lb angel hair paste (also called Capellini)
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Salt and black pepper
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1 lb medium raw shrimppeeled and deveined*
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1/2 Cup (loosely packed) chopped Parsely
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1/4 Cup (loosely packed) chopped chives
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1 lemonseasoned
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1/2 Cup fresh grated parmesan cheese
method
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Heat salted water for pasta:
Bring a large pot of salted water to a boil. (1 tablespoon of salt in 2 liters of water)
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Simmer cream, broth, lemon juice:
In a small saucepan, heat the cream, chicken broth and lemon juice over low heat. Simmer gently for 3 to 4 minutes.
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Add the angel hair noodles to the boiling water
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Toss the shrimp into the simmering lemon cream sauce:
Stir well and add a pinch of salt and black pepper. The shrimp should cook at about the same time as the angel hair pasta, about 3 to 4 minutes.
Halfway through cooking, stir in the parsley and chives.
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Drain the pasta, mix with the shrimp, sauce, zest and parmesan:
When the noodles are done, drain and place in a large bowl. Stir in the shrimp lemon cream sauce, lemon zest, and most of the parmesan.
Divide into portions and sprinkle 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.
Links:
Shrimp Scampi here on Simply Recipes
Shrimp with Angel Hair Pasta here on Simply Recipes
Shrimp and Pasta with Tomato Chile Cream Sauce – from Farmgirl’s Dabbles
| nutritional information (per serving) | |
|---|---|
| 479 | calories |
| 22g | Fat |
| 33g | carbohydrates |
| 36g | protein |
