SHRIMP****Angel Hair Pasta with Shrimp and Lemon Cream Sauce

By Unblond1

27/12/13 - VG for both.

Ingredients

• PANKO TOPPING:
• 1/4 cup heavy whipping cream or creme fraiche
• 1 1/2 tbsp. milk or chicken stock
• 1 Tbsp lemon juice
• 3.5 oz. angel hair pasta
• Salt and black pepper
• pinch of hot pepper flakes
• 6 oz. raw or cooked medium shrimp, peeled and deveined and chopped into bite-sized pieces
• 1 tsp olive oil
• 1 tsp butter
• 4 tablespoons panko
• 1 clove of garlic, minced or finely chopped
• grated zest of one lemon
• 2 tablespoons parsley, chopped
• 2 tablespoons grated parmesan

Details

Servings 2

Preparation

Step 1

*Bring* a large pot of salted water to a boil.

*In a smaller pot*, heat the cream, milk or chicken stock and lemon juice to a low simmer. *Simmer* gently for 5 minutes.

*Add* the 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, if raw, 2 minutes if already cooked.

*When* the pasta is done, drain, reserving some of the water. *Pour* the shrimp and lemon sauce into the pasta and mix well, adding pasta water as necessary.

*Divide* between two bowls and top with the Panko mixture and serve.

Panko Topping:

Saute the panko, lemon zest and garlic in the oil and butter until crispy and golden. Remove from the heat and add the cheese and parsley. Set aside until ready to use.

Calories 501.0
Total Fat 20.2 g
Saturated Fat 11.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.8 g
Cholesterol 220.8 mg
Sodium 368.8 mg
Potassium 191.2 mg
Total Carbohydrate 45.9 g
Dietary Fiber 5.1 g
Sugars 3.9 g
Protein 31.8 g