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Lemon Shrimp Angel Hair Pasta

8 oz. refrigerated angel hair pasta
1 tbsp. olive oil
1 clove (large) garlic, peeled, minced
1/2 cup chicken broth
2 tbsp. fresh lemon juice
1 lb. large shrimp, peeled and deveined
1/2 cup parmesan cheese, grated
1/4 cup heavy whipping cream
1 tbsp. lemon zest, finely grated, fresh
1/2 tsp. salt
3 tbsp. chopped fresh coriander

Prepare pasta according to package directions. Drain.
Meanwhile, heat a large skillet over medium-high heat. Add oil and sauté
garlic for 1 minute, or until just golden. Do not allow to brown.
Add chicken broth and lemon juice; bring to a boil. Add shrimp and cook
until pink, about 3 minutes. Reduce heat to low, add parmesan cheese,
whipping cream and lemon zest; cook about 3 more minutes to heat thoroughly,
but do not boil.
Season with salt. Combine shrimp mixture and chopped cilantro with the
angel hair pasta. Toss to mix. Serve immediately.
Makes 4 servings.

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