Ingredients for Angel Hair Pasta With Shrimp And Creamy Lemon Caper Sauce
- 1 pound angel hair pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 1 cup fresh spinach
- 1/4 teaspoon ground nutmeg
- fresh ground black pepper, to taste
- 1-2 teaspoons cornstarch
- 1 pound shrimp, peeled and deveined
- 1/2 cup shredded mozzarella cheese
- kosher salt, to taste
- fresh parsley, for garnish
- 1 tablespoon cold water
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How to Make Angel Hair Pasta With Shrimp And Creamy Lemon Caper Sauce
- 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.
- While pasta cooks, melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 2 cloves of minced garlic and sauté for about 1 minute, until fragrant, being careful not to brown.
- 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.
- Season with 1/4 teaspoon of ground nutmeg and black pepper to taste.
- 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.
- Gently break up the tomatoes with a spoon or spatula, if desired.
- Add 1 pound of peeled and deveined shrimp to the sauce and cook until pink and opaque, about 3-5 minutes.
- Taste and adjust seasonings, adding salt to taste.
- Add 1/2 cup of shredded mozzarella cheese to the cooked pasta and toss gently to combine.
- Pour the sauce over the pasta and toss to coat evenly.
- Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
19g
Fat
40g
Carbs
17g
