lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, February 3, 2014

Angel Hair Pasta with Shrimp in a Lemon Cream Sauce

Angel Hair Pasta with Shrimp in a Lemon Cream Sauce
Both my mother and mother-in-law gave me lemon from their trees. I love anything with lemon and so does Miss F, so our first meal in Houston after our Aspen trip had to be this lemon pasta with shrimp from Simply Recipes.  Miss F gobbled this right up and I was equally impressed.  Especially since the whole meal took less than 15 minutes to put together.  I think the next time I make it, I will add frozen peas to the pasta water to really get a complete meal in one dish under 15 minutes, you cannot beat that!
Angel Hair Pasta with Shrimp in a Lemon Cream Sauce

¾ cup heavy whipping cream
¼ cup chicken broth
3 tablespoons lemon juice
¾ pound angel hair pasta
Salt and black pepper
1 pound raw medium shrimp, peeled and deveined
½ cup freshly grated parmesan cheese
¼ cup (loosely packed) chopped parsley

Bring a large pot of salted water to a boil. In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.

Add the angel hair pasta to the boiling water. 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. Stir the parmesan cheese and pasta into the sauce. Serve, sprinkling the parsley on top.
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