Creamy Lemon Shrimp Pasta

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Sometimes you just need a big bowl of pasta, am I right? There is something so comforting about noodles in any form. After the events of last week, I think today is a great day for a big bowl of comfort and a new beginning. Comforting doesn't mean long and tedious - matter of fact, this big bowl of comfort can be on your table in 15 minutes.

Did she say 15 minutes?!

Oh yes. Yes, I did. 15, start to finish.

{I'm pretty sure I sat in the drive through at Mickey D's longer than that last week}

It's creamy. It's lemony. It's tasty. It's shrimp-y. Okay, that last one didn't work as well. It's good, okay? And way better than the Mickey D's drive through.

Join me for some pasta?

 

Creamy Lemon Shrimp Pasta



1 pound angel hair pasta
¾ cup heavy whipping cream
½ cup chicken stock
¼ cup lemon juice
Salt and black pepper
1 pound raw medium shrimp, peeled and deveined
¼ cup chopped parsley
zest of lemon
½ cup freshly grated parmesan cheese
Bring a large pot of salted water to a boil. Add the angel hair pasta to the boiling water. Cook per package instructions.

In a sauté pan, heat the cream, chicken stock, and lemon juice to a low simmer. Simmer gently for 5 minutes. Add the shrimp to the simmering sauce. Stir well and add a pinch of salt and black pepper. Cook for another 4-5 minutes, or until the shrimp is cooked through.

Add the parsley to the sauce and let cook about 1 minute. Add the lemon zest and most of the parmesan and stir until melted. Drain the angel hair and add to the sauce. Toss well, then serve each portion with a sprinkling of the remaining parmesan.

Source: So Tasty, So Yummy