Sauteed Shrimp With Lemon Caper Cream Sauce on Angel Hair Pasta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I'm not a big fan of capers, so they were omitted, but I didn't want to change the original ingredient list. This stuff is incredible. You may be tempted to try a different type of pasta, but I believe to achieve the proper delicate nature of this dish, you need to use the specified angel hair pasta. Ingredients:
8 ounces cooked angel hair pasta |
1 lb shelled deveined medium shrimp |
2 cups heavy cream |
2 ounces white wine (or water) |
2 lemons, juice of |
2 tablespoons capers |
1 teaspoon chopped garlic |
1 teaspoon chopped parsley |
2 ounces olive oil |
salt |
white pepper |
fresh parsley |
Directions:
1. Saute the shrimp in the olive oil for 2 minutes.
2. Add the garlic and capers and saute for 30 seconds more.
3. Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
4. Add the cream and simmer until sauce is reduced by 1/3.
5. Season with salt and pepper to taste.
6. If desired, add fresh or dried parsley.
7. Pour sauce over pasta, and enjoy!
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