Angel Hair Pasta with Shrimp and Parmesan Lemon Cream Sauce

DinnerQuick and EasyPasta and NoodlesShrimp

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

Photography Credit: Elise Bauer

Featured in 14 Citrus Recipes to Brighten Your Day

Some recipes are just so good I can’t wait to share them with you, and this is one of them!

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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. But be warned, 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 Heat salted water for pasta: Bring a large pot of salted water to a boil. (1 Tbsp salt for every 2 quarts water)

2 Simmer cream, stock, lemon juice: 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 Drain pasta, combine with shrimp, sauce, zest, Parmesan: 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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Shrimp Scampi here on Simply Recipes

Shrimp with Angel Hair Pasta here on Simply Recipes

Shrimp and Pasta with Tomato-Chile Cream Sauce - from Farmgirl's Dabbles

Angel Hair Pasta with Shrimp Parmesan Lemon Cream Sauce

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

76 Comments / Reviews

No ImageAngel Hair Pasta with Shrimp and Parmesan Lemon Cream Sauce

Did you make it? Rate it!

  1. Nancy

    Really delicious. You’ll end up with a number of bowls and pans to wash, but this recipe is worth it.


  2. Zoe

    This ones sooooo good! And so so easy!!!! The only thing I changed was started with some butter and flour to thicken the sauce. I also added in some garlic because who doesn’t love garlic.


  3. Jerilynne

    This is a great light recipe easily made by any skill level. I add a few capers in at the very end and have found the balance between the lemon cream sauce and the added capers give the sauce a bold flavor that is robust. It’s a definite repeat in our house time and time again.


  4. Cindy Paola

    Do not change anything in the recipe!! This is SO SO GOOD!! I’ve been making it for at least 4 years and it never disappoints, it’s a family favorite


    Show Replies (1)
  5. Marcia

    can u make this sauce and not have pasta?

    Show Replies (1)
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Angel Hair Pasta with Shrimp Parmesan Lemon Cream SauceAngel Hair Pasta with Shrimp and Parmesan Lemon Cream Sauce