- 1 Tbsp butter
- 2 large garlic cloves, minced
- 1 pound peeled cleaned medium shrimp
- 1 bottle (8 oz) clam juice
- 1 cup heavy or whipping cream
- 1 package (10 oz) frozen peas
- ½ tsp freshly ground pepper
- 1 pound angel-hair pasta
- grated peel of 1 lemon
Bring large pot of water to boil.
Heat butter in large skillet over medium-high heat. Add garlic and shrimp; sprinkle with ¼ tsp salt and cook, stirring, until shrimp are pink, 2 minutes. With slotted spoon, transfer shrimp to small bowl.
Add clam juice to skillet and bring to boil; boil 3 minutes. Stir in cream, peas, ½ tsp salt and the pepper; return to boil and boil 2 minutes.
Meanwhile, add 1 Tbsp salt and pasta to boiling water. Cook just until pasta is tender, 3 to 4 minutes. Drain.
Stir shrimp and lemon peel into sauce. Toss with pasta.
6 servings. 540 calories, 19 g fat (11 g saturated fat), 65 g carbohydrates, 26 g protein.
Note: can use nonfat evaporated milk combined with 1 Tbsp cornstarch in place of the cream.