Creamy Lemon Shrimp Scampi Pasta

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

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
1 pound angel 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
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.

Equipment

Notes

Have everything ready before you begin. Angel hair and shrimp both cook extremely quickly, so this is not the recipe to prep as you go.

Do not overcook the shrimp. Turn them as soon as the first side becomes pink. They will continue cooking when they are added back to the warm sauce.

Reserve your pasta water. That starchy water is your secret weapon for loosening the sauce without making it watery.

Undercook the angel hair slightly. Finish it in the skillet so the pasta absorbs the lemony cream sauce rather than becoming soft.

Use fresh lemon juice. With so few ingredients, fresh lemon makes a noticeable difference.

Nutrition

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