One thing I love about shrimp is that it cooks quickly. That and I love the taste. The one thing I don't like about shrimp is the peeling and cleaning. I mean, mine does come "easy peel" and has basically been de-veined but I still have to clean them up. In the end, the anticipation wins me over and I just suck it up and clean away.
Ingredients:
3/4 cup heavy whipping cream
1/4 cup chicken stock (I didn't have stock; I just used chicken broth)
3 Tbsp lemon juice
1 package angel hair pasta
1or 2 pounds shrimp, peeled and deveined
1/2 cup chopped parsley (I didn't use quite that much...I just chopped a handful)
1/4 cup chopped chives (honestly, I didn't use any :)
1/2 cup freshly grated Parmesan cheese
zest of a lemon (totally forgot that...I even had a lemon for it!)
salt and pepper to taste
I also added a couple of minced cloves of garlic, mainly because I love garlic.
Directions:
Heat the cream, chicken stock/broth, and lemon juice to a low simmer. Simmer for 5 minutes.
Meanwhile, boil the angel hair pasta in salted water according to package directions.
Add the shrimp to the simmering cream sauce. Salt and pepper (lightly). Cook the shrimp about 5 minutes (until it is a cooked pink).
Add the herbs and garlic to the sauce. Add in the Parmesan cheese.
Let simmer about 1 minute.
Remove from heat.
I did not mix the angel hair pasta (drained at this point :) with the sauce because not all of my kids are shrimp eaters. Some prefer just the plain pasta.
Those who desired topped the pasta with the shrimp/sauce and added additional Parmesan...mainly because you can NEVER have too much Parmesan. :)
We ate this with a garlic and cheese breadstick and a salad.
And I loved every bite.
Reba
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