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Angel Hair Pasta and Shrimp with Lemon Cream Sauce

Prep Time 10 mins
Cook Time 20 mins
Servings 6


  • 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


  • 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.