Friday, January 10, 2014

Recipe Swap: Pasta with Shrimp and Lemon Cream Sauce

After you read this post stop what you're doing, go to the supermarket, buy the ingredients for this recipe and make it. It's seriously that good.

Shrimp pasta with lemon cream sauce

But let's start from the beginning. The theme for this recipe swap was Holiday Baking/Cooking. I had planned to peruse Jaida's vast archive of cookies and other sweet treats so I could make something for Christmas but time got away from me. The holidays seemed even crazier this year and once I remembered that I had to make something for the swap it was after the New Year. I knew I (1) didn't want to make something sweet that would tempt me to eat all of it and (2) that I couldn't send it in to work with SP because chances were good that his coworkers wouldn't appreciate being tempted either.

I always make seafood for Christmas Eve dinner so I figured I'd have a look at her seafood recipes. And then I spotted it, this recipe for Pasta with Shrimp and Lemon Cream Sauce. I happened to have shrimp leftover (from Christmas Eve, actually) so I put it on the menu.

Guys, seriously, this is an amazing recipe. It might not sound like much from the ingredient list, but everything comes together so well. And angel hair is my new favorite pasta - there's just something about its lightness that gets me every time.

If you want to check out what else was made during the swap click on the links in the link-up after the recipe.

Pasta with Shrimp and Lemon Cream Sauce
As seen on Sweet Beginnings, from Simply Recipes

3/4 pound angel hair (capellini) pasta
1 cup heavy whipping cream
1/3 cup chicken stock
3 tablespoons lemon juice
1 pound raw medium shrimp, peeled and deveined
Salt and pepper, to taste
1/2 cup (loosely packed) parsley leaves, chopped
3-4 scallions, minced (about 1/4 cup)
Zest of a lemon
1/2 cup freshly grated parmesan cheese

Cook the pasta according to the package directions. Drain the pasta and put it in a large bowl.

In a small pot, bring the cream, stock and lemon juice to a low simmer. Simmer gently for 5 minutes. Add the shrimp. Stir well and add a pinch of salt and black pepper. Let the shrimp cook 4-5 minutes.

Add the parsley and chives to the sauce and let cook for about 1 minute. Pour the shrimp and sauce into the pasta bowl and mix well. Add the lemon zest and the Parmesan and mix again.

Divide into servings, and top with more Parmesan.

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  1. I love the sound of this sauce! Simple and yet totally delicious!

  2. This pasta looks amazing. Now, if I could only get my family to eat shrimp. Oh well, when I make it, more for me. Though, I'm sure I could sub in chicken.


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