Shrimp Pasta with Lemon Cream Sauce

Shrimp and pasta always make for a quick and delicious meal, but I enjoyed this more than most.  It is great for weeknights when you don't have the time or energy for an involved recipe but still want something really good.  When I came up with the recipe, I knew I wanted shrimp and pasta and started looking at recipes online, but none of them seemed to be exactly what I was looking for so I threw together my favorite elements of three or four of them, and it worked wonderfully.




Shrimp Pasta with Lemon Cream Sauce

1/2 cup panko bread crumbs
1 Tbsp. butter
2 Tbsp. olive oil
1 1/2 pounds shrimp, peeled and deveined
3 large cloves of garlic, minced
1 1/2 tsp. Old Bay Seasoning
juice and zest of two large lemons
1 cup half-and-half
1/2 cup Parmesan cheese, shredded
1/4 cup flat leaf parsley
1 pound angel hair pasta

Melt butter in a small skillet.  Add bread crumbs and cook stirring constantly until the bread crumbs are lightly toasted.  Add olive oil to a large skillet and heat over medium.  Toss shrimp with garlic and old bay seasoning.  Cook the shrimp mixture in the skillet with the olive oil until shrimp are pink and cooked through being careful not to over cook.  Add lemon juice and zest and cook until heated through.  Add half-and-half and cook until heated through.  Stir in Parmesan cheese and panko stirring until cheese begins to melt.  Serve over cooked angel hair pasta. Sprinkle parsley on top.  Note:  Cook the angel hair pasta according to package directions.  I cooked mine while I was cooking the shrimp.