Angel Hair Pasta With Shrimp and Creamy Lemon Caper Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is DH's special request. I keep trying to tell him I can't cook. I searched and searched the DB and could not find this recipe. Well maybe I actually can cook, because this good! Ingredients:
8 ounces angel hair pasta or 8 ounces other pastas |
1 tablespoon butter |
2 tablespoons extra virgin olive oil |
2 garlic cloves, minced |
1/2 cup chicken broth |
1 (15 ounce) can cherry tomatoes, drained |
1 cup milk |
1 tablespoon fresh lemon juice |
1 tablespoon capers, chopped only if large |
2 ounces baby spinach |
1 pinch nutmeg |
fresh ground black pepper |
1 teaspoon cornstarch, optional to thicken the sauce |
6 ounces shrimp, cooked |
4 ounces fresh mozzarella cheese, cut into small dice (they will sort of stick together, but it's going to be stirred into the hot pasta anyway, so no worr) |
kosher salt (optional) |
fresh parsley, chopped for garnish |
Directions:
1. Cook pasta according to package directions; drain and keep warm.
2. In a large skillet heat butter and olive oil over medium heat; add garlic and stir for about a minute so as not to brown.
3. Stir in broth, tomatoes, milk, lemon juice, capers, and spinach; season with nutmeg and black pepper.
4. Cook for 10 minutes or so, then sprinkle with cornstarch (if you want a thicker sauce) and stir; break up tomatoes by smooshing them, if desired.
5. Stir in shrimp and heat through; taste and adjust seasonings including a bit of salt, if needed.
6. Add mozzarella to pasta and toss a bit.
7. Pour sauce over pasta and garnish with parsley.
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