Sautéed Gulf Shrimp with
Angel Hair Pasta & Lemon
Cream
Steve Shipley of Johnson & Wales
From the Yale Appliance + Lighting Chef Series
Baking lasagna is an ideal candidate for this cooking mode in your oven. When you
are cutting your vegetables, cut the denser vegetables (squash) thinner than the softer ones
(mushrooms).
I wanted to enhance the flavor without excessive steps and add some dry soup mix as a
secret ingredient in the Lasagna. Select your favorite brand of dry soup mix or a totally
crazy idea; make your own seasonings to flavor this Lasagna up. This separates the bland
from the fantastic!
Ingredients:
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3/4 cup heavy whipping cream
1/4 cup chicken stock
3 Tbsp lemon juice
3/4 pound angel hair pasta
Salt and black pepper
1 pound raw medium shrimp, peeled and deveined*
1/2 cup (loosely packed) chopped parsley
1/4 cup (loosely packed) chopped chives
Zest of a lemon
1/2 cup freshly grated parmesan cheese
Method:
1. Bring a large pot of salted water to a boil.
2. In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer
gently for 5 minutes.
3. Add the angel hair pasta to the boiling water.
4. Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and
black pepper. The shrimp should cook in about the same time as the angel hair pasta, about
4 to 5 minutes.
5. When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering
lemon cream sauce and let them cook for about 1 minute. Pourthe shrimp and lemon sauce
into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix
again. Divide into servings, and top with the remaining parmesan.