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Angel Hair Pasta With Shrimp

Cuisine: Italian
Type: Fish, Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/2 tablespoons 22mlButter
1 1/2 tablespoons 22mlFlour
1 1/2 cups 355mlMilk
1/2 cup 118ml35% cream
1 1/2 tablespoons 22mlPesto sauce
1 1/2 tablespoons 22mlChopped parsley
1 tablespoon 15mlMinced garlic
2 tablespoons 30mlGrated parmesan cheese
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlWhite pepper
1 splash  Worcestershire and Tabasco sauce
2/3 lb 302g / 10ozCapellini
1/2   Red pepper - cut in strips
1/4 lb 113g / 4ozSnow peas - trimmed
1 lb 454g / 16ozJumbo 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.

Cooking Light, Jan/Feb 1994, page 69


Average rating:

5.5 (2 votes)

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