Succulent shrimp are poached in garlic-scented broth, finished with lemon zest and a splash of cream and tossed with delicate angel hair pasta. Special enough for entertaining yet easy enough for a busy weeknight.

Creamy Angel Hair Pasta with Lemon Shrimp

8 ounces BUITONI® Angel Hair Pasta
1 tablespoon olive oil
1 clove large garlic, minced
1/2 cup chicken broth
2 tablespoons lemon juice
1 pound large shrimp, peeled and deveined
1/2 cup freshly grated Parmesan cheese
1/4 cup whipping cream
1 tablespoon finely grated lemon peel
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro

1. Prepare pasta according to package directions; drain.
2. Meanwhile, heat a large skillet over medium-high heat. Add oil and sauté garlic for 1 minute, or until just golden; do not brown. Add chicken broth and lemon juice; bring to a boil. Add shrimp and cook until pink, about 3 minutes.
3. Reduce heat to low, add Parmesan cheese, cream and lemon peel; cook about 3 minutes to thoroughly heat, but do not boil. Season with salt.
4. Combine shrimp mixture and chopped cilantro with the angel hair pasta; toss to mix. Serve immediately.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.