Sunday Shrimp

1. 1

   Heat a saute pan - add the oil - add the garlic - then add the shrimp ...cook turning once until slightly pink on both side with translucent centers - set aside

2. 2

   Add lemon juice to the hot pan - deglaze the pan - add the chicken stock and lemon zest and bring to a simmer - add the cream to the mix and stir to remove any curdled cream - bring to boil - reduce to a simmer and add the shrimp and frozen peas - heat for 3-4 minutes or until peas are thawed and tender.

3. 3

   Pasta should be boiled in a separate pot while the sauce and shrimp are getting prepapered

4. 4

   Dress around the plate with minced curly parsley - add the drained pasta to the center of the plate - dress in the shrimp around the edge of the pasta - spoon over the peas and light cream sauce in the center of the pasta and serve!

* Per serving · 4 servings · Values may vary.