Angel Hair Pasta with Shrimp and Lemon Cream Sauce Recipe
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,091.4
- Total Fat: 40.8 g
- Cholesterol: 1,192.0 mg
- Sodium: 4,862.9 mg
- Total Carbs: 263.8 g
- Dietary Fiber: 14.1 g
- Protein: 169.9 g
View full nutritional breakdown of Angel Hair Pasta with Shrimp and Lemon Cream Sauce Recipe calories by ingredient
Introduction
This was so easy to make, my family loved it and if you sever it with some crusty warm bread and a salad it is the ideal meal This was so easy to make, my family loved it and if you sever it with some crusty warm bread and a salad it is the ideal mealNumber of Servings: 1
Ingredients
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3/4 cup heavy whipping cream
1/4 cup shrimp stock
3 Tbsp lemon juice
3/4 pound angel hair pasta
Salt and black pepper to taste
1 pound raw medium shrimp, peeled and deveined*
1/2 cup (loosely packed) chopped parsley
2 tbsp fresh minced garlic (more or less for your taste)
Zest of a lemon
1/2 cup freshly grated parmesan cheese
Tips
For those of you tempted to leave out the cream, yes, you can do that if you want. I’ve tried it without the cream and in my opinion, it’s not nearly as good. Personally I would just eat a smaller portion. Because of the cream it’s more filling and you don’t need as much pasta for a serving.
Directions
1 Bring a large pot of salted water to a boil.
2 In a smaller pot, heat the cream, shrimp stock and lemon juice and garlic to a low simmer. Simmer gently for 5 minutes.
3 Add the angel hair pasta to the boiling water.
4 Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.
5 When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the Parmesan and mix again. Divide into servings, and top with the remaining Parmesan.
Note, if the resulting mixture seems to dry, just add a little water or cream. If it seems to wet, don't worry, the pasta will absorb the sauce.
Serving Size: 4 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user IVANABEHEALTHY.
2 In a smaller pot, heat the cream, shrimp stock and lemon juice and garlic to a low simmer. Simmer gently for 5 minutes.
3 Add the angel hair pasta to the boiling water.
4 Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.
5 When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the Parmesan and mix again. Divide into servings, and top with the remaining Parmesan.
Note, if the resulting mixture seems to dry, just add a little water or cream. If it seems to wet, don't worry, the pasta will absorb the sauce.
Serving Size: 4 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user IVANABEHEALTHY.