Angel Hair Pasta with Shrimp and Parmesan Lemon Cream Sauce

Ingredients

• 0.8 cup heavy whipping cream 
• 0.3 cup chicken stock see 
• 3 Tbsp juice of lemon 
• 0.8 pound angel hair pasta (also called capellini)
• 4 servings salt and pepper black
• 1 pound shrimp raw peeled deveined
• 0.5 cup parsley loosely packed chopped ()
• 0.3 cup chives loosely packed chopped ()
• 4 servings lemon zest 
• 0.5 cup parmesan cheese freshly grated

Equipment

• bowl
• pot

Directions

1. Heat salted water for pasta: Bring a large pot of salted water to a boil. (1 Tbsp salt for every 2 quarts water)
2. Simmer cream, stock, lemon juice: In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 3 to 4 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 3 to 4 minutes.
5. Halfway through the cooking, stir in the parsley and chives.
6. Drain pasta, combine with shrimp, sauce, zest, Parmesan: When the pasta is done, drain and put it in a large bowl. Stir in the shrimp and lemon cream sauce, the lemon zest, and most of the Parmesan.
7. Divide into servings, and top with the remaining parmesan.
8. Note, if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.