Angel Hair Pasta with Shrimps and
Lemon Cream Sauce
by Ralph Kratzer
I am a really lover of all kind of pasta. Maybe this comes from the fact that I grew up in Bavaria, the very southern part of Germany and the distnace to the motherland of pasta, Italy, was very short.
The following recipe I found recently on Elise Bauer´s website Simply Recipes. Quote:
“Some recipes are just so good I can’t wait to share them with you, and this is one of them. It’s simple. Just peeled shrimps, cooked through in a sauce of cream and lemon juice, and tossed with herbs, angel hair pasta, and some freshly grated Parmesan cheese.
We used medium shrimps (41-50 per pound) for this recipe, but little cocktail shrimps would also work. Use heavy whipping cream to avoid curdling when mixed and heated with the lemon juice.”
To see the original recipe and others please click on this link: Simply Recipes
Categories: Chef's Choice