A lighter, lemony dish is always good in the summer — we found this one at Kroger.com!
- 8 oz. angel hair pasta
- 2 tbs. olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 4 tbs. lemon juice
- 1 lb. shrimp, peeled and deveined
- 1/4 cup parmesan cheese, grated
- 1/2 cup heavy cream
- 2 tbs. lemon zest
- 1 tsp. sea salt
- 1/3 cup fresh chopped cilantro
- freshly ground black pepper
Prepare pasta according to package directions and drain. Heat a large skillet over medium-high heat, then add oil and saute garlic for one minute. Add chicken broth and bring to a boil. Add shrimp and cook about three minutes, until pink. Reduce heat to low, add cheese, cream, lemon zest and lemon juice. Cook another three minutes (do not boil). Season with salt and pepper, then toss mixture with pasta. Garnish with cilantro and serve!
Click here for recipe.