Garlic Parmesan Angel Hair with Butter and Cream Sauce
Angel hair tossed with a garlic butter cream sauce and freshly grated Parmesan. Cook the delicate noodles near the end so they stay separate and tender.
Ingredients
Main Ingredients
- 8 oz angel hair pasta
- 4 tbsp butter
- 1 cup heavy cream
- 1 cup Parmesan cheese finely grated
- 2 cloves garlic minced
- Salt and pepper to taste
- chicken, steak, or shrimp optional, cooked, for serving
Instructions
Instructions
- Bring a pot of salted water to a boil. Cook 8 ounces angel hair according to the package until al dente, timing it to finish with the sauce; drain.
- Melt all 4 tablespoons butter in a skillet over medium heat. Add the garlic and stir for about 1 minute until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Remove from the heat and gradually stir in the Parmesan until melted and smooth.
- Toss the drained angel hair with the sauce until evenly coated; season with salt and pepper to taste. Serve in 4 portions, with optional separately cooked chicken, steak, or shrimp.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days.
- Reheat portions to 165°F throughout.