Angel Hair Pasta and Shrimp with Lemon Cream Sauce
This recipe for Angel Hair Pasta and Shrimp with Lemon Cream Sauce is by far my family’s favorite pasta dish. Plump and juicy shrimp in a creamy, flavorful sauce with just the right amount of lemony citrus pop! Ready in 30 minutes, it’s quick enough to serve on a weeknight and fancy enough to serve on a special occasion.
A few notes before you begin:
- You can use frozen shrimp to make this dish, just make sure they are completely thawed. And be sure to pat dry before adding to the pan.
- While I prefer shrimp, you can substitute for chicken.
- Feel free to experiment with other vegetables like broccoli or asparagus. Just be sure to add them to the pan early enough for them to fully cook with the rest of the dish. Or you can cook them separately and add to the sauce at the end.
- If you don’t love a very saucy pasta like I do, you can alter the recipe to use 1 cup of heavy cream to make bit less sauce. Just remember that the pasta will absorb the sauce.
- Keep in mind, the sauce will thicken on its own once it sits for a bit. But if you like your sauce a little thicker, add a teaspoon of flour to a tablespoon of water and slowly stir into the sauce.
- No angel hair pasta on hand? Spaghetti, linguine, or even penne work well too.
Angel Hair Pasta and Shrimp with Lemon Cream Sauce
Ingredients
- 1 1/2 pound raw medium shrimp peeled and deveined
- 3/4 pound angel hair pasta also called capellini
- 3 tbsp olive oil
- 3 cloves minced garlic
- salt and black pepper to taste
- 1/4 cup chicken stock
- 1 pint heavy whipping cream
- 3 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 2 cups fresh spinach
- 1/2 cup freshly grated parmesan cheese
Instructions
- Bring a large pot of water to a boil.
- Add the olive oil and garlic to a pan. Let it cook for about a minute until it is fragrant.
- Add the shrimp to the pan. Season the shrimp and saute until no longer pink.
- Add the angel hair pasta to the boiling water.
- Add the chicken stock to the shrimp and let cook for about 2 minutes.
- Add the heavy cream and let it simmer for 5 minutes.
- Add the lemon juice and lemon zest. Stir, then add the spinach.
- Once the spinach has wilted, stir in the parmesan cheese, saving about a tablespoon for garnish. Simmer on low heat until the sauce thickens a bit.
- When the pasta is done, drain and put it in a large bowl. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Top with the remaining parmesan and serve.
Bon appetit!
Be inspired,
