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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This filling meal is sure to impress, says Robbie Heferkamp. The Englewood, Ohio cook prepares a creamy sauce for broccoli, pasta and seafood. Ingredients:
8 ounces uncooked angel hair pasta |
3 tablespoons butter, divided |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
2 cups half-and-half cream |
1/4 cup grated parmesan cheese |
2 tablespoons prepared pesto sauce |
2 tablespoons minced garlic, divided |
1 teaspoon worcestershire sauce |
1 teaspoon hot pepper sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups fresh broccoli florets |
1 pound uncooked medium shrimp, peeled and deveined |
Directions:
1. Cook the pasta according to the package directions. Meanwhile, in a large saucepan, melt 4-1/2 teaspoons butter over medium heat. Stir in flour until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in the cheese, pesto sauce, 1 tablespoon garlic, Worcestershire sauce, hot pepper sauce, salt and pepper. Keep warm over low heat.
3. In a large skillet, saute broccoli in remaining butter for 5 minutes. Add shrimp and remaining garlic; cook and stir until shrimp turn pink. Stir in the cream sauce. Drain pasta; add to shrimp mixture and toss to coat. Yield: 4 servings.
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