Post by Chris in NM on Jun 9, 2003 16:05:33 GMT -6
Angel Hair Pasta with Garlic Shrimp and Broccoli
This makes the best cream sauce I've ever had. It's a quick meal that is a sure way to impress company without the hassle. Prep Time: approx. 30 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 1 Hour . Makes 6 servings. Printed from Allrecipes, Submitted by Robbie Haferkamp
1 (12 ounce) package angel hair pasta
2 1/2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 1/2 tablespoons pesto
1 1/2 tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
1/2 teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
1/2 (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced
Directions
1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
3 Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
4 Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
5 In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
ALL RIGHTS RESERVED Copyright © 2003
www.allrecipes.com
This makes the best cream sauce I've ever had. It's a quick meal that is a sure way to impress company without the hassle. Prep Time: approx. 30 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 1 Hour . Makes 6 servings. Printed from Allrecipes, Submitted by Robbie Haferkamp
1 (12 ounce) package angel hair pasta
2 1/2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 1/2 tablespoons pesto
1 1/2 tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
1/2 teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
1/2 (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced
Directions
1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
3 Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
4 Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
5 In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
ALL RIGHTS RESERVED Copyright © 2003
www.allrecipes.com