Fill a large pot with water and add approximately 1 tablespoon of salt for every 2 quarts of water. Bring to a rolling boil to prepare for cooking the angel hair pasta.

In a separate saucepan, combine the heavy cream, chicken stock, and lemon juice. Heat the mixture over medium-low heat until it reaches a gentle simmer. Allow it to simmer for 3–4 minutes to slightly reduce and blend the flavors.

Once the main pot of water is boiling, add the angel hair pasta. Cook according to package instructions, typically 3–4 minutes, until al dente.

Add the prepared shrimp to the lemon cream mixture. Season with a pinch of salt and black pepper. Allow the shrimp to cook for 3–4 minutes, or until they turn pink and opaque.

Halfway through the shrimp’s cooking time, stir in the chopped parsley and chives. Continue simmering until the herbs have softened slightly and the shrimp have fully cooked.

When the pasta is done, drain it thoroughly and transfer it to a large serving bowl. Add the cooked shrimp and lemon cream sauce. Stir in the lemon zest and most of the grated Parmesan cheese, ensuring even distribution.

If the mixture appears too dry, add a small amount of water or additional cream to reach the desired consistency. If the mixture appears too wet, allow it to rest briefly, as angel hair pasta absorbs sauce quickly. Divide into servings and top each portion with the remaining Parmesan.