Angel Hair Pasta With Shrimp And Parmesan Lemon Cream Sauce Recipe

Cooking Directions

• STEP 1.Cook the angel hair pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
• STEP 3.In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute.
• STEP 4.Slowly whisk in chicken broth and bring to a simmer. Cook until the sauce thickens, about 2-3 minutes.
• STEP 5.Stir in heavy cream, Parmesan cheese, lemon juice, salt, and pepper. Cook for another 2-3 minutes, until the sauce is smooth and creamy.
• STEP 6.Add the cooked angel hair pasta and shrimp to the skillet. Toss to coat the pasta and shrimp with the sauce. Cook for an additional minute to heat everything through.
• STEP 7.Serve the angel hair pasta with shrimp and Parmesan lemon cream sauce hot, garnished with fresh parsley and additional Parmesan cheese, if desired.

Cooking Tips

• Make sure to cook the angel hair pasta until al dente, as it will continue to cook slightly when tossed with the sauce.
• For extra flavor, you can add some crushed red pepper flakes to the sauce for a hint of spice.
• If the sauce becomes too thick, you can thin it out with a little bit of chicken broth or pasta cooking water.

Storage and Serving

• This dish is best served immediately while the pasta is still hot and the sauce is creamy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the pasta and sauce in a skillet over low heat, stirring occasionally to prevent sticking.