Ingredients

The following ingredients have 4 Servings
  • 12 ounces angel hair pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 small sweet onion (, diced small)
  • 4 cloves garlic (, minced)
  • 1/3 cup white wine
  • 1 pound medium shrimp (, peeled and deveined (thawed, if frozen))
  • lemon zest and juice from 1 large lemon
  • salt and pepper (, to taste)
  • pinch of cayenne pepper (, optional)
  • 1/3 cup creme fraiche
  • 2 tablespoons finely chopped parsley

Instruction

  • Bring a large pot of water to boil. Cook pasta until al dente according to package directions, about 4-5 minutes.
  • In the meantime, warm butter and olive oil in a nonstick skillet over medium-high. Saute onion and garlic. Cook, stirring occasionally until onions are soft and translucent, about 3 minutes.
  • Add in the wine and cook until reduced, about 1 minute.
  • Add in the shrimp and cook until pink, about 2 minutes.
  • Toss in the lemon zest and season with salt and pepper.
  • Add in the creme fraiche and stir until smooth.
  • Remove from heat and stir in the parsley and lemon juice.
  • Place some pasta on individual plates and top with some of the shrimp and pan sauce. Serve immediately.