Saturday, May 25, 2013
Shrimp & Snow Peas over Angel Hair
This is a delicious pasta dish with a rich sauce. Shrimp and Snow peas fulfill each other’s flavors very well.
At a glance
2 tbsp. butter 1 lb. large shrimp, cooked and peeled 1 cup milk 1 1/2 tbsp. flour 2 tbsp. pesto sauce 2 cups fresh cream 1 tbsp. garlic, Minced 1 1/2 tbsp. parsley, Chopped (optional) 1/2 tsp. salt 2 tbsp. parmesan cheese, Grated 1 1/2 tsp. Worcestershire sauce 1/2 tsp. white pepper 1/2 tsp. Tabasco sauce 2/3 lb angel hair pasta 1/2 red pepper, cut in strips 1/4 lb snow peas, trimmed
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 and snow peas 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.
Ready in 20 min 10 min prep