Shrimp with Lemon Cream Sauce and Angel Hair Pasta

Shrimp with Lemon Cream Sauce and Angel Hair Pasta

Some recipes amaze me.  Sometimes it’s the recipes that are so quick to make and so simple that taste the best.  Tender succulent shrimp bathed in lemon cream and then tossed with herbs and angel hair pasta, and freshly grated Parmesan cheese.  I mean, butter, cream, pasta and cheese?  What could be any better than that?  Can you cut back on the butter, leave out the cream?  I guess so…but it won’t be nearly as good. 

Shrimp with Lemon Cream Sauce and Angel Hair Pasta

1 tablespoon olive oil

2 tablespoons butter

3/4 cup heavy cream

1/4 cup chicken stock

3 tablespoons fresh squeezed lemon juice

3/4 pound angel hair pasta 

salt and pepper to taste

1 pound raw large shrimp, peeled and deveined

1/2 cup chopped parsley

1/4 cup chopped chives

zest of a one lemon

1/2 cup freshly grated parmesan cheese

Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.  Drain the pasta in a colander, and return to warm pot and set aside. 

Meanwhile, in a large 12-inch skillet over medium-high heat, add the olive oil and butter. Saute the garlic until just tender and then add the shrimp.  Saute the shrimp until just cooked through, about 2 to 3 minutes. Add salt and pepper and remove to a plate and set aside. 

In a small saucepan, heat the cream, chicken stock and lemon juice to a low simmer for about 5 minutes.  Pour sauce into the pot of pasta and add parsley, chives, lemon zest and the freshly grated Parmesan and toss well.   Add shrimp and toss again until everything is coated.

Transfer to a serving platter and serve immediately. 

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