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Nutrition Facts
Serving Size 1 (355g) Recipe makes 4 servings
Calories 770
Calories from Fat 546		(70%)
Amount Per Serving		%DV
	Total Fat 60.7g	93%
	Saturated Fat 29.9g	149%
	Monounsaturated Fat 23.4g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 335mg		111%
Sodium 343mg		14%
Potassium 375mg		10%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 1.3g	5%
	Sugars 1.2g
Protein 29.1g		58%
detailed view... how is this calculated?

Sauteed Shrimp With Lemon Caper Cream Sauce on Angel Hair Pasta

Recipe #89552 | 40 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Kay Demonbren
Apr 20, 2004

I got this recipe from the Olive Garden website. I'm not a big fan of capers, so they were omitted, but I didn't want to change the original ingredient list. This stuff is incredible! You may be tempted to try a different type of pasta, but I believe to achieve the proper delicate nature of this dish, you need to use the specified angel hair pasta.

SERVES 4 (change servings and units)

Ingredients

8 ounces cooked angel hair pasta
1 lb shelled deveined medium shrimp
2 cups heavy cream
2 ounces white wine (or water)
2 lemons, juice of
2 tablespoons capers
1 teaspoon chopped garlic
1 teaspoon chopped parsley
2 ounces olive oil
salt
white pepper
fresh parsley

Directions

1
Saute the shrimp in the olive oil for 2 minutes.
2
Add the garlic and capers and saute for 30 seconds more.
3
Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
4
Add the cream and simmer until sauce is reduced by 1/3.
5
Season with salt and pepper to taste.
6
If desired, add fresh or dried parsley.
7
Pour sauce over pasta, and enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: lallypopgirl

On Jul 24, 2009

I made this but used extra wine, garlic, parsley and capers and a full 12 oz box of angel hair pasta. It was wonderful and easy!! Would recommend not only using more of ingredients I listed but also adding more lemon...needed just a little more zing. It was great anyway!!!!

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From: SheCooksToConquer

On Oct 20, 2007

Liked it. Liked it a lot. Didn't LOVE it, because there just wasn't enough of the lemon or the wine or the capers or the garlic. We had a lot leftover, and when I reheat it, I'm going to add more of each of those. I think I WILL love it then. A lot of Parmesan cheese is also nice with this.

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From: ~Nimz~

On Feb 17, 2006

This was very rich and flavorful with some changes. I added a little less than 1/2 pound of bella mushrooms and didn't add the shrimp until the end of cooking. I think if you are using medium shrimp, it only takes a couple of minutes to cook them. If I would have added as directed, they would have be rubbery. I also added some red pepper flakes to spice it up a bit, otherwise I think it would have been very bland. Added lots of fresh ground pepper too. Very nice recipe with the changes mentions. Thanks.

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From: Miss Annie

On May 17, 2004

This makes a lovely, fast and easy entrée. The sauce is creamy, rich, and full of flavor. I made this recipe as directed. I garnished with fresh parsley which added to the visual appeal. You might add red pepper for more color too. I recommend this recipe without reservation. Thanks, Kay for another super recipe.

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