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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From 9/22/04 Post-Dispatch - favorite at 1860's Hardshell Cafe and Bar Ingredients:
6 ounces penne (about 3 cups cooked) or 6 ounces other pastas (about 3 cups cooked) |
1/4 cup butter |
1 -2 tablespoon minced fresh garlic |
1 teaspoon salt |
3/4 teaspoon ground pepper |
1/2 cup dry sherry |
2 cups fresh broccoli florets |
1 1/2 cups heavy cream (40 percent) |
6 ounces cooked small shrimp or 6 ounces crabmeat |
3/4 cup grated parmesan cheese or 3/4 cup asiago cheese |
chopped fresh parsley (optional) |
Directions:
1. Cook pasta according to package directions. Drain and set aside.
2. In large skillet, melt butter over medium heat. Add garlic, salt and pepper; saute until garlic softens. Do not let garlic brown. Add sherry; cook 2 to 3 minutes. Add broccoli and cream; bring to boil, stirring often, then cook about 2 minutes.
3. Add cooked pasta and seafood to the skillet. Stirring often, bring the mixture back to boil, to heat the pasta and seafood through. Turn off heat and add cheese; toss well until thick and creamy. Sprinkle each serving with chopped fresh parsley.
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