Sauteed Shrimp with Lemon Caper Cream Sauce on Angel Hair Pasta
Elevate your weeknight dinners with this Sauteed Shrimp with Lemon Caper Cream Sauce on Angel Hair Pasta—a luxurious yet simple dish that marries tender shrimp with a silky, tangy cream sauce infused with fresh lemon juice, capers, and garlic. Perfectly cooked angel hair pasta serves as the base, soaking up every drop of the rich, Parmesan-laced sauce. This quick 35-minute recipe combines the briny brightness of capers, the warmth of red pepper flakes (optional), and the freshness of parsley for a beautifully balanced flavor profile. Ideal for seafood lovers, this restaurant-quality shrimp pasta dish is as impressive as it is easy to prepare, making it perfect for special occasions or a delicious dinner for four.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 12 ounces Angel hair pasta
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 0.5 cup Chicken broth (low-sodium)
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Capers (rinsed and drained)
- 0.5 cup Parmesan cheese (freshly grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 2 tablespoons Parsley (chopped, for garnish)
- 0.25 teaspoon Red pepper flakes (optional)
- 4 quarts Water (for boiling pasta)
- 1 tablespoon Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt, then cook the angel hair pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with a pinch of salt and black pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Reduce the heat to medium and sauté the garlic for 1-2 minutes until fragrant, but not browned.
Stir in the heavy cream, chicken broth, lemon juice, and capers. Simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
Add the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese melts and the sauce becomes creamy.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for 1-2 minutes to warm the shrimp through.
Add the cooked angel hair pasta to the skillet. Toss gently to combine, adding a splash of reserved pasta water if the sauce seems too thick.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1345 mg | 448% | |
| Sodium | 11062 mg | 481% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 14.0 g | ||
| Protein | 199.0 g | 398% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1582 mg | 122% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
