Angel Hair Pasta with Shrimp

Angel Hair Pasta with Shrimp

Angel Hair Pasta with Shrimp
1 1/2 Tbs Butter
1 1/2 Tbs Flour
1 1/2 cup Milk
1/2 cup 35 per cent cream
1 1/2 Tbs Pesto sauce
1 1/2 Tbs Chopped parsley
1 Tbs Minced garlic
2 Tbs Grated paresan cheese
1/2 tsp Salt
1/2 tsp White pepper
1 x Worcestershire and tabasco
2/3 lb Capellini
1/2 Red pepper, cut in strips
1/4 lb Snow peas, trimmed
1 lb Jumbo shrimp
Procedure
1 In a saucepan over medium heat, melt butter, stir in flour and cook for a few
minutes until golden. Add milk and cream, bring to a gentle simmer and
continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt,
pepper, worcestershire and tabasco, and stir until blended. Reduce heat and
keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling
water (3 to 4 minutes, or until al dente). At the same time, poach the pepper,
snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until
just heated through). Drain the pasta, mix it with the sauce and portion it into
heated individual serving bowls. Garnish each portion with shrimp and
vegetables, and serve immediately.
Servings: 4

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