Angel Hair Pasta With Shrimp And Creamy Lemon Caper Sauce - cooking recipe

Ingredients

8 ounces angel hair pasta or 8 ounces other pastas
1 tablespoon butter
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup chicken broth
1 (15 ounce) can cherry tomatoes, drained
1 cup milk
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped only if large
2 ounces Baby Spinach
1 pinch nutmeg
fresh ground black pepper
1 teaspoon cornstarch, optional to thicken the sauce
6 ounces shrimp, cooked
4 ounces fresh mozzarella cheese, cut into small dice (they will sort of stick together, but it's going to be stirred into the hot pasta anyway, so no worr)
kosher salt (optional)
fresh parsley, chopped for garnish

Preparation

Cook pasta according to package directions; drain and keep warm.
In a large skillet heat butter and olive oil over medium heat; add garlic and stir for about a minute so as not to brown.
Stir in broth, tomatoes, milk, lemon juice, capers, and spinach; season with nutmeg and black pepper.
Cook for 10 minutes or so, then sprinkle with cornstarch (if you want a thicker sauce) and stir; break up tomatoes by smooshing them, if desired.
Stir in shrimp and heat through; taste and adjust seasonings including a bit of salt, if needed.
Add mozzarella to pasta and toss a bit.
Pour sauce over pasta and garnish with parsley.