Creamy Lemon Shrimp Scampi Pasta

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: Giangi Townsend

Creamy lemon sauce with shrimp and angel hair pasta. Super easy and so rich in flavor.

Ingredients

1 pound shrimps, large, peeled, tails off and deveined shrimps
1 pound anger hair pasta
2 tablespoons garlic, minced garlic
8 tablespoons unsalted butter
½ cup flat-leaf parsley, chopped
2 tablespoons capers, chopped
½ cup lemon juice, ½
¼ cup heavy cream
salt and pepper

US - Metric

Instructions

Bring a large pot of salted water to a boil add the angel hair pasta and cook until al dente according to packaging manufacturing instructions.
In a large skillet over medium-high, add the unsalted butter. Once melted, add the finely chopped garlic, parsley, and capers. Cook for a couple of minutes.
Add the lemon juice and swirl around the pan and mix well. Add the cream and integrate it well.
Season generously with salt, and pepper the shrimp and add them to the skillet.
Cook, turning once the shrimps are pink and cooked through, for about 3 minutes.
Reserve 1 cup of the cooking water and set aside.
Using tongs, transfer the pasta from the water to the skillet and toss to coat. Add cooking water if the pasta is too dry.
Serve immediately.
Sprinkle lemon zest, optional.

Notes

Storage instructions and reheating

Once prepared, you can store the creamy lemon shrimp scampi for up to three days in the refrigerator.

Bring back to room temperature, add a couple of tablespoons of water or heavy cream, and set over medium-low to reheat over your stove.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.