Angel Hair Pasta With Shrimp And Creamy Lemon Caper Sauce Recipe

Ingredients for Angel Hair Pasta With Shrimp And Creamy Lemon Caper Sauce

• Angel Hair Pasta
• 2 tablespoons butter
• Extra Virgin Olive Oil
• Garlic Cloves
• Chicken Broth
• Cherry Tomatoes
• 1/2 cup milk
• Fresh Lemon Juice
• 2 tablespoons capers, drained
• Baby Spinach
• 1/4 teaspoon ground nutmeg
• Fresh Ground Black Pepper
• 1-2 teaspoons cornstarch
• 1 pound peeled and deveined shrimp
• Fresh Mozzarella Cheese
• Kosher Salt
• Fresh Parsley

How to Make Angel Hair Pasta With Shrimp And Creamy Lemon Caper Sauce

1. Cook 1 pound of angel hair pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While pasta cooks, melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add 2 cloves of minced garlic and sauté for about 1 minute, until fragrant, being careful not to brown.
4. Stir in 1/2 cup of chicken broth, 1 (14.5 ounce) can of diced tomatoes, undrained, 1/2 cup of milk, 2 tablespoons of fresh lemon juice, 2 tablespoons of capers (drained), and 1 cup of fresh spinach.
5. Season with 1/4 teaspoon of ground nutmeg and black pepper to taste.
6. Simmer for 10 minutes, stirring occasionally. If the sauce is too thin, whisk in 1-2 teaspoons of cornstarch mixed with 1 tablespoon of cold water until thickened.
7. Gently break up the tomatoes with a spoon or spatula, if desired.
8. Add 1 pound of peeled and deveined shrimp to the sauce and cook until pink and opaque, about 3-5 minutes.
9. Taste and adjust seasonings, adding salt to taste.
10. Add 1/2 cup of shredded mozzarella cheese to the cooked pasta and toss gently to combine.
11. Pour the sauce over the pasta and toss to coat evenly.
12. Garnish with fresh parsley before serving.