Recipe by KissKiss
Easy, healthy, and FAST. This is a great weeknight dinner adapted from Woman's Day magazine, although its elegant enough for a dinner party. Just make sure to do your prep work ahead of time, since this comes together quickly. Great served with peas/onions side dish.
Top Review by More Gun
The recipe has good potential, I felt more like I was making a soup than anything else though, and the lemon juice was a liiiiittle to bright for mine and hubby's taste. What I might do next time is make the lemon juice be 1/16c and the broth 1/2c. That might solve the brightness issue and soupiness, I believe it's a good recipe otherwise :)
- 1⁄2 lb angel hair pasta
- 2 tablespoons extra virgin olive oil
- 1 lb medium shrimp, peeled and deveined (can be cooked or uncooked, see steps for instructions for each)
- 2 teaspoons garlic, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chicken broth (can substitute half with white wine to increase flavor)
- 1⁄8 teaspoon crushed red pepper flakes
- 1 tablespoon lemon peel, grated fresh
- 1⁄4 cup lemon juice, squeezed fresh
- 1⁄2 cup Italian parsley, chopped
- 1⁄3 cup parmesan cheese, grated
Directions See How It's Made
- Cook pasta according to package instructions and drain.
- While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
- Add broth and crushed red pepper. Increase heat to high.
- Add cooked shrimp (if not using uncooked shrimp in step 2).
- Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
- Stir in lemon peel and juice.
- Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
- Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.