There’s something about pasta in a creamy sauce that is so.darn.yummy, amIriiight?? This came together quickly and tastes like a restaurant quality meal. I have this tendency to overcook shrimp – don’t fall into that trap. It takes, maybe, 2 minutes per side. As soon as that shrimp starts turning pink – flip it. Overcooked shrimp is never a good thing. We always serve yummy pasta dishes like this with garlic bread. Homemade of course. Do they still make frozen garlic bread? Here’s my secret tip for the day – garlic bread takes only four ingredients. Start making it yourself. Start with some kind of loaf of bread (French bread, Italian bread, Ciabatta all work well). Cut it, butter it, sprinkle it with garlic powder and top with chopped parsley. And that’s all folks. Wrap it in foil and pop it in the oven for 10 – 15 minutes while you cook. I always unwrap it and open it up to let it crisp for just a few minutes before serving. So, seriously. Stop buying the frozen version and make it – I promise you won’t regret it!
Angel Hair Pasta with Sauteed Shrimp in a Light Lemon Cream Sauce
Have dinner on the table in less then 30 minutes with this shrimp dish that comes together quickly and will satisfy the whole family.
Marinate shrimp in salt, pepper and 1/2 tsp lemon juice
Cook pasta according to package instructions.
Prep the rest of your ingredients - chop tomato, slice mushrooms, chop parsley, dice garlic cloves.
Heat pan over medium heat, add 1 tbsp of olive oil and add shrimp - cook for approximately two minutes (until pink), flip and cook for two more minutes. Remove shrimp and set aside.
Add remaining tbsp of olive oil and butter, add sliced mushrooms and cook for 2-3 minutes. Add garlic and quickly stir (30 seconds max), then add half and half, chicken stock, lemon juice and parsley. Simmer gently for 5 minutes.
Add diced tomatoes, stir and remove from heat. Add parmesan cheese, salt, pepper and crushed red pepper to taste.
Add pasta to sauce and top with shrimp to serve.
Always reserve a little bit of your pasta water when making dishes like this. It's a great way to thin out your sauce without losing flavor. The pasta water in this recipe is optional, but I typically need it.