30 Minutes Start to Finish

1. Boil the water and warm the sauce – Bring a large pt of water to a Boil. Grate 1 tablespoon zest from the lemons and squeeze 3 tablespoons juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat of the mixture begins to Boil. In a small bowl, combine the shrimp, lemon juice, and chives; set aside.

2. Cook the pasta and finish the sauce – Add 2 tablespoons salt and the pasta to the Boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. When the pasta is within 3 minutes of being al dente, warm the oil in a frying pan over medium heat. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes. Add the warm cream to the pan and season the sauce to taste with salt and pepper. Drain the pasta, and add to the pan toss to coat with the sauce, and serve.