Lemon Shrimp Angel Hair
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon olive oil (or Canola Balance which is healthier)
- 1 tablespoon grated lemon, zest of (or more to taste)
- 1 cup chicken broth
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons cornstarch
- 1⁄2 package pine nuts (cashews work too.)
- 2 teaspoons dill weed
- 8 ounces angel hair pasta
- 1 package of frozen tailless shrimp, thawed
directions
- Prepare pasta according to package directions.
- Put hot pasta in large bowl and add the oil, lemon zest, and some freshly ground black pepper.
- Toss to coat.
- Put chicken stock, lemon juice and cornstarch in large saucepan.
- Bring to boil, whisking constantly.
- Reduce heat and simmer, whicking, at least 2 minutes to remove the starchy flavor from the cornstarch.
- Add thawed shrimp and pignole nuts, simmer for a minute or two, just until shrimp is heated.
- Cooking too long will make the shrimp tough.
- Plate up the pasta and dump shrimp mixture on it.
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RECIPE SUBMITTED BY
Clifford Boren
La Mesa, 43
We live in La Mesa, CA. I am a retired English teacher, 36 years in San Diego Unified School District. Hobbies: shooting, reading, woodworking, crosswords. Currently, Barbara and I are Retired Senior Volunteer Patrol Officers with the El Cajon Police Department. Barb also volunteers at an El Cajon elementary school.