Dinner Diaries

Lemon Pasta

The original came from Rachel Ray. I've made this several times and have changed it slightly to fit us.

Sautee finely chopped onion and garlic in a pan with olive oil and butter. Once onion turns translucent add juice and zest from one lemon. Add 1/2 cup or so of chicken stock. Keep in pan until reduced. Add shrimp (I've also used chicken, but shrimp is better) and about 30 seconds later, add cooked angel hair pasta. Toss pasta until coated in the sauce and serve with parmesean cheese.