Angel Hair Pasta With Shrimp

Recipe Ingredients

1 1/2 tablespoons	22ml	Butter
1 1/2 tablespoons	22ml	Flour
1 1/2 cups	355ml	Milk
1/2 cup	118ml	35% cream
1 1/2 tablespoons	22ml	Pesto sauce
1 1/2 tablespoons	22ml	Chopped parsley
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Grated parmesan cheese
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	White pepper
1 splash		Worcestershire and Tabasco sauce
2/3 lb	302g / 10oz	Capellini
1/2		Red pepper - cut in strips
1/4 lb	113g / 4oz	Snow peas - trimmed
1 lb	454g / 16oz	Jumbo shrimp

Recipe Instructions

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, snow peas 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.

Source:
Cooking Light, Jan/Feb 1994, page 69

Rating

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5.5 (2 votes)

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