Angel Hair Pasta with Garlic Shrimp and Broccoli |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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. Mix in pesto, parsley, 3 cloves minced 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, remaining 3 cloves minced 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.
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