Creamy Pasta with Lemon and Shrimp
SERVES 4
- 12 ounces angel hair pasta
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 pound large peeled shrimp
- 1/2 cup grated Parmesan cheese
- 1/4 cup whipping cream
- 1 tablespoon grated lemon zest
- 1/2 teaspoon salt
- 3 tablespoons fresh cilantro, chopped
Prepare pasta according to package directions; drain.
- Meanwhile, warm a large skillet over medium-high heat.
- Add olive oil and saute garlic 1 minute; do not brown.
- Add chicken broth and lemon juice; bring to a boil.
- Add shrimp and cook until pink, about 3 minutes, stirring.
- Reduce heat to low, add grated Parmesan, whipping cream and lemon zest; cook about 3 minutes to heat thoroughly, but do not boil.
- Season with salt.
- Combine shrimp mixture and cilantro with the pasta; toss to mix.
- Serve immediately with steamed broccoli on the side.