Shrimp Pasta with Lemon-Butter Sauce

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta and return to pot.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Slice whole lemon into circles; cut circles in half. Juice remaining half lemon; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Meanwhile, preheat a skillet over medium-high heat. Add enough chicken stock to cover bottom of the skillet. Add shrimp, 1 tablespoon butter, lemon slices, parsley, salt, and pepper; cook shrimp until bright pink on the outside and meat is opaque, about 4 minutes. Off heat, add tomatoes; cover skillet until tomatoes softened.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add shrimp mixture to pasta; toss to combine. (You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.)'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Add more chicken stock to cover bottom of same skillet. Add remaining 1 tablespoon butter, more parsley, and reserved lemon juice; melt butter and simmer sauce. Toss sauce and Parmesan cheese into pasta until fully combined.'}

📊 Nutrition Facts

Per serving (4 servings total)