Description:

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

Source:

Arizona Tart

Serves/Makes:Serves 4

Ingredients

• 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

Preparation

• 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.

Comments

Delectible.