“I found this recipe on the William-Sonoma last summer and it has become one of my most treasured comfort meals. It is so quick and easy it can be made mid-week after work or it is elegant enough for a dinner party. Roasted asparagus would round out this meal perfectly.”

Ingredients Nutrition


  1. Bring a large pot of water to a boil over high heat.
  2. Grate 1 tbs. zest from the lemons and squeeze 3 tbs. juice.
  3. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from heat if the mixture begins to boil.
  4. In a small bowl, combine the shrimp, lemon juice and chives; set aside.
  5. Add the 2 tbs salt and pasta to the boiling water. Cook stirring occasionally to prevent sticking, until al dente, as to package instructions.
  6. When the pasta is within about 3 minutes of being al dente, in a frypan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring until they are opaque throughout, about 2 minutes.Add the warm cream to the pan and season the sauce with salt and white pepper.
  7. Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately.

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