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Angel Hair Pasta With Shrimp
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Fully flavored and exciting Angel Hair, Shrimp, and Vegetable dish for a wonderful meal or heated up as leftovers is still good.

Arizona Tart

Serves/Makes:Serves 4

  • 1-1/2 tbsp (20 ml) butter
  • 1-1/2 cups (350 ml) milk
  • 1-1/2 tbsp (20 ml) pesto sauce
  • 1 tbsp (15 ml) minced garlic
  • 1/2 tsp (2 ml) salt
  • 1 dash each Worcestershire and tabasco
  • 1/2 red pepper, cut in strips
  • 1 lb (.5 kg). jumbo shrimp
  • 1-1/2 tbsp (20 ml) flour
  • 1/2 cup (125 ml) 35% cream
  • 1-1/2 tbsp (20 ml) chopped parsley
  • 2 tbsp (30 ml) grated parmesan cheese
  • 1/2 tsp (2 ml) white pepper
  • 2/3 lb (.3 kg). Capellini or other thin pasta
  • 1/4 lb (.1 kg). 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; 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, snowpeas and shrimp in another pot of boiling water (2-3 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.
  • Serve immediately.

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