When I added this dish to the menu, I was so excited…I love shrimp and anything lemon-y. But when it came time to make it, I was a little sad. It was during the time that I was having allergy issues and I wasn’t able to taste anything, so I knew I wouldn’t be able to enjoy it. But at least J would be able to.
- 3/4 cup heavy whipping cream
- 1/4 cup chicken stock (I was out of chicken stock, so I used vegetable instead)
- 3 Tbsp lemon juice
- 3/4 pound angel hair (capellini) pasta (I used whole wheat)
- Salt and pepper, to taste
- 1 pound raw medium shrimp, peeled and deveined
- 1/2 cup (loosely packed) chopped parsley
- 1/4 cup (loosely packed) chopped chives
- Zest of a lemon
- 1/2 cup freshly grated parmesan cheese
- Bring a large pot of salted water to a boil (about 4 quarts).In a smaller pot, heat the cream, stock and lemon juice to a low simmer. Simmer gently for 5 minutes.
- Add the angel hair pasta to the boiling water and cook for 4-5 minutes.
- Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. Let the shrimp cook the same amount of time as the pasta, 4-5 minutes.
- Drain the pasta and put it in a large bowl. Add the parsley and chives to the simmering sauce and let them cook for about 1 minute longer. Pour the shrimp and 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.