Creamy Lemon Shrimp Pasta

Creamy Lemon Shrimp Pasta- Angel Hair Pasta is tossed in a creamy lemon-flavored sauce with shrimp, asparagus, and Parmesan cheese. So rich and delicious and can be made in a snap.

Prep Time20

Cook Time5

Course: Dinner, Main Dish

Cuisine: American

Servings:

Equipment

Ingredients

12 ounces Angel Hair pasta
4 tablespoons butter, cut into pieces
2 tablespoons olive oil
4 garlic cloves, minced
1¼ pounds large shrimp, peeled and deveined
1 bunch asparagus, tough ends snapped off and discarded and cut into 2-inch pieces
salt and pepper
½ teaspoon crushed red pepper flakes

Sauce

⅔ cup heavy cream
2 large egg yolks
juice and zest from 1 lemon
⅔ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley

Instructions

Cook pasta in a large pot of salted water according to package directions. Drain and place in a large pot with the butter. Use tongs to coat the pasta with the butter as it melts. Set aside.
Heat olive oil in a large nonstick skillet. Add shrimp and asparagus and cook for 2 minutes.
Add garlic and continue to cook until shrimp are opaque. Add red pepper flakes and season with salt and pepper. Set aside.
Whisk together heavy cream and egg yolks in a medium saucepan. Heat over medium heat just until really warm, do NOT let it boil.
Then stir in lemon juice and zest and Parmesan cheese. Remove from heat. Season to taste with salt and pepper.
Pour lemon sauce over pasta and mix in. Add shrimp/asparagus mixture.
Sprinkle parsley on top and serve,

Notes

Be careful not to overcook the shrimp. They are done when they fully turn opaque.

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