Angel Hair Pasta with Shrimp and Parmesan Lemon Cream Sauce

DinnerQuick and EasyPastaShrimp

Angel hair pasta, also called capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.

Photography Credit: Elise Bauer

Some recipes are just so good I can’t wait to share them with you, and this is one of them. It’s simple. Just peeled shrimp, cooked just through in a sauce of cream and lemon juice, and tossed with herbs, angel hair pasta, and some freshly grated Parmesan cheese.

My father was over when we were making it and kept looking up from his bowl saying, “oh, this is a good one.” I’ve been poking into the fridge all afternoon sneaking more tastes from the leftovers, a small bowl of just a couple bites reheated in the microwave.

For those of you tempted to leave out the cream, yes, you can do that if you want. I’ve tried it without the cream and in my opinion, it’s not nearly as good. Personally I would just eat a smaller portion. Because of the cream it’s more filling and you don’t need as much pasta for a serving.

Angel Hair Pasta with Shrimp and Parmesan Lemon Cream Sauce Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

We used medium shrimp (41-50 per pound) for this recipe, but little cocktail shrimp would also work. Use heavy whipping cream to avoid curdling when mixed and heated with the lemon juice.


  • 3/4 cup heavy whipping cream
  • 1/4 cup chicken stock
  • 3 Tbsp lemon juice
  • 3/4 pound angel hair pasta (also called capellini)
  • Salt and black pepper
  • 1 pound raw medium shrimp, peeled and deveined*
  • 1/2 cup (loosely packed) chopped parsley
  • 1/4 cup (loosely packed) chopped chives
  • Zest of a lemon
  • 1/2 cup freshly grated parmesan cheese

*To defrost frozen shrimp, place them in a bowl of cold water.


1 Bring a large pot of salted water to a boil. (1 Tbsp salt for every 2 quarts water)

2 In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 3 to 4 minutes.

3 Add the angel hair pasta to the boiling water.

4 Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 3 to 4 minutes.

Halfway through the cooking, stir in the parsley and chives.

5 When the pasta is done, drain and put it in a large bowl. Stir in the shrimp and lemon cream sauce, the lemon zest, and most of the Parmesan.

Divide into servings, and top with the remaining parmesan.

Note, if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.

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Angel Hair Pasta with Shrimp Parmesan Lemon Cream Sauce

Showing 4 of 62 Comments / Reviews

  • Daniel

    it’s a great recipe. I exchanged the shrimps with fresh crab meat. It turned out perfect. I received so many compliments from it.

  • Jeanne

    Just a bit too much lemon. If I do ylthis again. I will skip the lemon juice, keep the zest, add the cheese into the cream sauce and add garlic.

  • Rosemary Wolbert | Sprigs of Rosemary

    Just needed to let you know that this dish has become a family favorite . . . had it again last night. Once again, it was delectable and so easy. I have made a couple riffs on it. Last night I used half shrimp, half scallops. Added steamed asparagus and tossed it with Trader Joe’s lemon pepper papparadelle.

  • Phyllis Lovett

    I made this last night. We really didn’t think we were going to like it but it was fabulous!!! I I knew we would never eat all the pasta so I only put but a little sauce on the actual pasta so it wouldn’t stick together. I doubled the sauce but not the lemon. I was really good. I used chicken broth because I didn’t have stock.

  • Ken Miller

    It was very good. I made this last night for the family and everyone loved it. I made just like the recipe. Next time I may add a little butter.

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Angel Hair Pasta with Shrimp Parmesan Lemon Cream SauceAngel Hair Pasta with Shrimp and Parmesan Lemon Cream Sauce