Light & Luscious Lemony Angel Hair Pasta With Shrimp
August 29, 2021
"Wanted something lighter tonight. This fit the bill and was really tasty."
- Serving Size: 1 (373.7 g)
- Calories 350.8
- Total Fat - 6.4 g
- Saturated Fat - 1 g
- Cholesterol - 107.1 mg
- Sodium - 2876.7 mg
- Total Carbohydrate - 56.8 g
- Dietary Fiber - 8.6 g
- Sugars - 3.4 g
- Protein - 19.9 g
- Calcium - 91.6 mg
- Iron - 1.8 mg
- Vitamin C - 29.3 mg
- Thiamin - 0.2 mg
Clean shrimp and remove tail if they have one. Add olive oil to a skillet on med-low heat. Add shrimp, sprinkle with southwest seasoning and cook 2 minutes on each side. Remove from pan and set aside.
Add onions and rosemary to skillet (add more oil if needed). Cook until onions are softened, stirring frequently so they don't burn. Then add garlic and cook quickly, being careful not to let the garlic burn.
Fill stock pot with water 3/4 full and add salt. Bring to a boil.
Add to the onion and rosemary skillet, the chicken stock, lemon curd and soy sauce. Bring to a boil, then let simmer for 10 minutes.
Add angel hair pasta to stock pot of boiling water and cook according to package directions.
While pasta is cooking, add cherry tomatoes to lemony chicken stock mixture and let cook till they're softened.
Before you drain the pasta, add the cooked shrimp back into the lemony stock and let them warm up.
Drain pasta and put back in the stock pot. Pour the lemony stock over the pasta and stir.
Plate the angel hair pasta making sure everyone gets some shrimp, and sprinkle each serving with 1 tablespoon of the fresh chopped basil. Enjoy!
Tips & Variations
No special items needed.