• Angel Hair Pasta With Lemon Shrimp

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    • Succulent shrimp are poached in garlic-scented broth, finished with lemon zest and a hint of cream and tossed with delicate angel hair pasta. Special sufficient for entertaining yet easy sufficient for a busy weeknight.
    • 8 ounce angel hair pasta
    • 1 Tbsp. extra virgin olive oil
    • 1 lrg clove garlic, peeled and chopped
    • 1/2 c. chicken broth
    • 2 Tbsp. lemon juice
    • 1 lrg lb. shrimp, peeled and deveined
    • 1/2 c. grated Parmesan cheese
    • 1/4 c. whipping cream
    • 1 Tbsp. finely grated lemon peel
    • 1/2 tsp salt
    • 3 Tbsp. minced fresh cilantro


    1. Prepare pasta according to package directions; drain.
    2. Meanwhile, heat a large skillet over medium-high heat. Add in oil and saute/fry garlic for 1 minute, or possibly till just golden brown; don't brown. Add in chicken broth and lemon juice; bring to a boil. Add in shrimp and cook till pink, about 3 min.
    3. Reduce heat to low, add in Parmesan cheese, cream and lemon peel; cook about 3 min to thoroughly heat, but don't boil. Season with salt. Combine shrimp mix and minced cilantro with the angel hair pasta; toss to mix. Serve immediately.
    4. Servings: 4

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