Angel Hair Shrimp Creamy (Printable Version)
Angel hair pasta coated in a rich creamy sauce, juicy shrimp, and a pop of citrus—fancy but quick to make.
# What You'll Need:
→ Garnish
01 -
A handful of chopped fresh parsley
→ Sauce
02 -
Two big spoons of olive oil
03 -
Four garlic cloves, finely chopped
04 -
A cup of heavy cream (240ml)
05 -
About 60g Parmesan, shredded
06 -
Finely grated zest from one lemon
07 -
A couple of squeezes of lemon juice
08 -
Salt, however much you like
09 -
Black pepper as you prefer
→ Seafood
10 -
About 450g large shrimp, shells off, cleaned
→ Pasta
11 -
225g angel hair pasta
# Steps to Follow:
01 -
Toss shrimp and noodles in the sauce right in your skillet. Dish it up fast while it’s hot, then shower with parsley. Great with extra Parmesan too if you want.
02 -
Mix in Parmesan, sprinkle lemon zest, squeeze in juice. Let the sauce bubble gently and thicken for a couple of minutes. If it feels too thick, add some of that saved pasta water.
03 -
Use the same pan and throw in the chopped garlic. Let it sizzle just half a minute so it smells good but stays light. Pour in the cream and stir 'til it warms up and looks smooth.
04 -
Splash olive oil into your big pan and warm it up on medium. Drop in shrimp, shake on salt and pepper. Cook both sides so they turn nicely pink, about two minutes each. Scoop them out for now.
05 -
Fill a big pot with salty water and bring to a boil. Drop in that angel hair and let it go for three to four minutes—just so it's a little firm. Save a bit of the water, then drain the noodles and set them aside.
# Additional Notes:
01 -
Parmesan tastes best freshly shredded. And squeeze your lemons right before adding, so the flavor pops.