Creamy Lemon Angel Hair Pasta with Shrimp

I love cooking seafood, especially shrimp, for dinner. With C around, that doesn't happen too terribly often, especially since he hates the smell of shrimp.  But when my parents come over for dinner and C is out to Tonys, I can have dinner on the table in under 15 minutes.  Now the dinner isn't nearly as fancy as Tony's, but I enjoyed it nearly as much as C did his elk, risotto and souffle.  Thanks to Simply Recipes for the inspiration of this quick and delicious meal.

Creamy Lemon Angel Hair Pasta with Shrimp

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
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 lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.

Add the parsley to the simmering lemon cream sauce and let them cook for about 1 minute, add the parmesan and stir until melted. Drain the angel hair and add to the sauce. Divide into servings, and top with the remaining parmesan.

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