It’s simple. Just peeled shrimp, cooked just through in a sauce of cream and lemon juice, and tossed with herbs, angel hair pasta, and some freshly grated Parmesan cheese. My father was over when we were making it and kept looking up from his bowl saying, “oh, this is a good one.” I’ve been poking into the fridge all afternoon sneaking more tastes from the leftovers, a small bowl of just a couple bites reheated in the microwave. For those of you tempted to leave out the cream, yes, you can do that if you want. But be warned, I’ve tried it without the cream and in my opinion, it’s not nearly as good. Personally I would just eat a smaller portion. Because of the cream it’s more filling and you don’t need as much pasta for a serving. *To defrost frozen shrimp, place them in a bowl of cold water. Halfway through the cooking, stir in the parsley and chives. Divide into servings, and top with the remaining parmesan. 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. Shrimp Scampi here on Simply Recipes Shrimp with Angel Hair Pasta here on Simply Recipes Shrimp and Pasta with Tomato-Chile Cream Sauce - from Farmgirl’s Dabbles
