READY IN: 30mins
3⁄4 cupheavy whipping cream
1⁄4 cupchicken stock
3⁄4 lbangel hair pasta
salt and pepper
1lbmedium raw shrimp, peeled and deveined
1⁄2 cup loosely packed chopped parsley
1⁄4 cup loosely packed chopped chives
1lemon, zest of
1⁄2 cup freshly grated parmesan cheese
1cup seeded and diced tomato
Serving Size: 1 (337) g
Servings Per Recipe:4
Calories from Fat 206 g 33 %
Total Fat 22.9 g 35 %
Saturated Fat 12.9 g 64 %
Cholesterol 215.6 mg 71 %
Sodium 883.7 mg 36 %
Total Carbohydrate70 g 23 %
Dietary Fiber 3.6 g 14 %
Sugars 4.3 g 17 %
Protein 33.4 g 66 %
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 3 to 4 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 3 to 4 minutes.
Halfway through the cooking, stir in the parsley and chives.
When the pasta is done, drain and put in a large bowl.Stir in the shrimp and lemon sauce, the zest and most of the Parmesan.Sprinkle with diced fresh tomatoes.
Divide into servings, and top with the remaining Parmesan.
Source: Read Full Article