Ingredients for Sauteed Shrimp With Lemon Caper Cream Sauce On Angel Hair Pasta
- Cooked Angel Hair Pasta
- Medium Shrimp
- Heavy Cream
- 1/2 cup dry white wine
- Lemons, Juice Of
- 1 tablespoon capers, drained (optional)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (optional)
- 2 tablespoons olive oil
- Salt to taste
- White Pepper
- Fresh Parsley
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How to Make Sauteed Shrimp With Lemon Caper Cream Sauce On Angel Hair Pasta
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of shrimp and saute for 2 minutes per side, until pink and cooked through.
- Add 2 cloves of minced garlic and (optional) 1 tablespoon of capers. Saute for 30 seconds, until fragrant.
- Pour in 1/2 cup of dry white wine and 2 tablespoons of fresh lemon juice. Bring to a simmer and cook until the sauce is reduced by half, about 3-5 minutes.
- Stir in 1 cup of heavy cream and simmer until the sauce has thickened to your desired consistency, about 5-7 minutes. Reduce heat as needed to prevent scorching.
- Season generously with salt and freshly ground black pepper to taste. Add 1/4 cup of chopped fresh parsley (optional).
- Cook 8 ounces of angel hair pasta according to package directions. Drain and toss with the shrimp and lemon caper cream sauce.
- Serve immediately and enjoy your restaurant-quality meal!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
4g
Fat
149g
Carbs
8g
