Sweet buttery lemony shrimp & angel hair pasta 🍝 This dish perfect for any occasion! Pair with some crusty garlic bread & green salad & don’t forget the Pinot Noir 🍷

Ingredients:

1-1 1/2 lbs fresh shrimp, peeled & deveined on both sides

1 Lemon (zest & juice)

Salt & pepper

1 box angel hair pasta

2 cups heavy whipping cream

1/2 cup butter (1 stick) for sauce plus 1/4 cup butter for shrimp 🍤

3 cups grated parmesan cheese 

2-3 cloves garlic, minced finely 

Pinch nutmeg

10-12 cherry tomatoes , halved

Basil leaves, rough chopped

To Make:

Melt 1/4 cup butter in pan on medium low heat

Season shrimp with salt, pepper & lemon zest

Once butter has melted increase heat to medium & add shrimp

Cook shrimp about 2 minutes on each side (until pink) & squeeze lemon juice over each side while they are cooking

Boil angel hair in salted water according to the package instructions

Once pasta is cooked, strain & add some butter or olive oil to prevent noodles from sticking

For the sauce:

Melt 1/2 butter in a saucepan over medium low heat

Once butter has melted, whisk in heavy cream

Add in salt, pepper & pinch of nutmeg

Let milk & butter mixture simmer for 5 minutes until frothy

Quickly stir in minced garlic

Slowly add in cheese

Let simmer for another 3-4 minutes

Add tomatoes & basil to sauce & let simmer for an additional 1-2 minutes

Sauce will loosen from the tomato juices

Add cooked pasta directly to the sauce

Plate pasta & too with shrimp

Squeeze remaining lemon juice over the top & garnish with thinly sliced basil leaves (roll together & slice)

Enjoy! 🍝