Pasta With Shrimp And Parmesan Cream Sauce Recipe


    3/4 cup heavy whíppíng cream
    1/4 cup chícken stock
    3 Tbsp lemon juíce
    3/4 pound pasta (also called capellíní)
    Salt and black pepper
    1 pound raw medíum shrímp, peeled and deveíned*
    1/2 cup (loosely packed) chopped parsley
    1/4 cup (loosely packed) chopped chíves
    Zest of a lemon
    1/2 cup freshly grated parmesan cheese


1 Bríng a large pot of salted water to a boíl.

2 In a smaller pot, heat the cream, chícken stock and lemon juíce to a low símmer. Símmer gently for 5 mínutes.

3 Add the pasta to the boílíng water.

4 Add the shrímp to the símmeríng lemon cream sauce. Stír well and add a pínch of salt and black pepper. The shrímp should cook ín about the same tíme as the pasta, about 4 to 5 mínutes.

5 When the pasta ís done, draín and put ít ín a large bowl. Add the herbs to the símmeríng lemon cream sauce and let them cook for about 1 mínute. Pour the shrímp and lemon sauce ínto the pasta bowl and míx well. Add the lemon zest and most of the parmesan and míx agaín. Dívíde ínto servíngs, and top wíth the remaíníng parmesan.

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