Pasta with Shrimp and Lemon Cream Sauce

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.

  

Fortunately for me, the next day is when my ability to taste returned and I had some for lunch. Er.meh.gerd. It was just as good as I'd hoped it would be. Maybe even better since it was the first food I'd tasted in two days. I have to say again, that's just not right y'all. Not right at all. And, since it took me all of 15 minutes start-to-finish, I'll be making it again really soon!! You should add it to your weekend menu - you'll be so glad you did!!

As you're reading this, J and I, along with a few of our other friends are in Denver, Colorado to surprise one of our friends for his 40th birthday. HAPPY BIRTHDAY MIAH!! We arrived on Thursday and he had NO idea any of us were coming. His wife did an awesome job of coordinating it all, and soon (if not already) we'll all be piled into a limo for a 6 1/2 hour beer tour. I'm not a beer drinker, but the vodka in the limo will do me just fine!! I hope you all have a fantastic weekend, and I can't wait to tell you about mine!

Pasta with Shrimp and Lemon Cream Sauce

As seen on Simply Recipes

Ingredients

• 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

Preparation

1. 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.
2. Add the angel hair pasta to the boiling water and cook for 4-5 minutes.
3. 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.
4. 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.
5. Add the lemon zest and most of the parmesan and mix again.
6. Divide into servings, and top with the remaining parmesan.