INGREDIENTS
1 lb. uncooked shrimp
8 oz. uncooked angel hair pasta
1 TBSP. butter
1 TBSP. olive oil
2 green onions, thinly sliced
4 garlic cloves, minced
1/2 cup reduced sodium chicken broth
2 tsp. grated lemon peel
3 TBSP. lemon juice
1/2 tsp. pepper
Parmesan cheese, optional
DIRECTIONS
Peel, devein and remove tails from shrimp.
Cut each shrimp lengthwise in half.
Cook pasta according to package directions.
In a large nonstick skillet, heat butter and oil over medium-high heat.
Add shrimp, green onions and garlic; cook and stir 2-3 minutes or until shrimp turn pink.
Remove from pan with a slotted spoon.
Add broth, lemon peel, lemon juice, salt and pepper to pan.
Bring to a boil; cook until liquid is slightly reduced.
Return shrimp to pan and heat through.
Drain pasta; divide among four bowls.
Top with shrimp mixture; sprinkle with parsley.
If desired, serve with Parmesan cheese.
Serves 4.
