Saturday, November 10, 2012

Angel Hair Pasta with Shrimp in a Cream Sauce

I have been in the mood for some shrimp. And angel hair pasta.  So when I perused Pinterest, this recipe caught my attention.  As a bonus, it has a cream sauce.  Seriously, how can you go wrong with cream, shrimp, and pasta?  (Well, unless you don't like shrimp...then you may want to skip this one :)

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.

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.

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.


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