Succulent shrimp are poached in garlic-scented
broth, finished with lemon zest and a splash of cream and tossed
with delicate angel hair pasta. Special enough for entertaining
yet easy enough for a busy weeknight.
Creamy Angel
Hair Pasta with Lemon Shrimp
- 8 ounces BUITONI®
Angel Hair Pasta
1 tablespoon olive oil
1 clove large garlic, minced
1/2 cup chicken broth
2 tablespoons lemon juice
1 pound large shrimp, peeled and deveined
1/2 cup freshly grated Parmesan cheese
1/4 cup whipping cream
1 tablespoon finely grated lemon peel
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
- Prepare pasta according
to package directions; drain.
- Meanwhile, heat a large
skillet over medium-high heat. Add oil and sauté garlic
for 1 minute, or until just golden; do not brown. Add chicken
broth and lemon juice; bring to a boil. Add shrimp and cook until
pink, about 3 minutes.
- Reduce heat to low, add
Parmesan cheese, cream and lemon peel; cook about 3 minutes to
thoroughly heat, but do not boil. Season with salt.
- Combine shrimp mixture
and chopped cilantro with the angel hair pasta; toss to mix.
Serve immediately.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
