Lemon Sauce with Shrimp Capellini

8 oz uncooked angel hair pasta (capellini)
1 (12-oz) pkg frozen ready-to-cook shrimp
9 ozs of frozen "spaghetti or lasagne sauce" made in advance. See sauce recipes.
1/4 cup whipping cream
2 tsp grated lemon peel
1-1/3 oz (1/3 cup) shredded fresh Parmesan cheese
  1. Cook pasta as directed. Angel hair takes 3 minutes.
  2. Cook shrimp with pasta during last two minutes of pasta cooking time.
  3. Cook until shrimp turns pink.
  4. In large bowl combine sauce recipe, cream, and lemon peel; mix well.
  5. Drain pasta and shrimp.
  6. Add to sauce mixture; toss gently while mixing.
  7. Sprinkle with cheese.
    @2001 lmw

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