Julie's Angel Hair Pasta with Shrimp in Lemon Cream Sauce

Angel Hair Pasta with Shrimp in Lemon Cream Sauce "This pasta is a Clark family favorite as we grew up in the Bay Area in California and developed a fondness, and some wonderful family recipes, for fresh shellfish. From our house to yours. Enjoy" Marla Clark! 2 tablespoons butter  2 cloves garlic  1 pound peeled, uncooked shrimp (medium or large)  Juice of 2 lemons  1 teaspoon lemon zest  1/2 teaspoon white pepper  1 teaspoon dried oregano  1 cup cream  Freshly grated good quality Parmesan cheese  1 pound angel hair pasta, cooked  Freshly milled black pepper to taste

METHOD In a large sauce pan, over medium heat, melt butter. Lightly brown garlic, 1 - 2 minutes, then add shrimp. Cook for 1 - 2 minutes, then add lemon juice, lemon zest and oregano and continue to cook until shrimp turn pink (another 2 - 3 minutes). Reduce heat to low and gently stir in cream. Heat for 2 - 3 minutes and serve over angel hair pasta with freshly grated Parmesan cheese. Add freshly milled black pepper, as desired. Serves 4 - 6

Lemon Wine Cream Sauce

"This is a delicious sauce with fish or chicken. The key is to keep the heat very low and to whisk for a long time." ... Victoria Farmer

Ingredients: 

1/2 stick butter 

1 Tablespoon flour 

1 cup heavy cream 

1/4 cup lemon juice, freshly squeezed 

1/4 cup dry white wine 

salt and pepper (to taste) 

In a medium saucepan, place the butter and heat it on low until it is meted and hot. Add the flour and whisk it in for 5 minutes.

Add the heavy cream and whisk it in. Add the lemon juice and wine; whisk them in for 8 minutes or until the sauce thickens. Add the salt and pepper and stir them in.

Makes: approximately 2 cups.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)