Ingredients
| pasta (capelli d'angelo): 8 oz |
| salted butter: 3 Tbl (divided) |
| all-purpose flour (unsifted): 4 1/2 tsp |
| half and half cream: 2 cups |
| parmesan cheese (grated): 1/4 cup |
| pesto sauce: 2 Tbl |
| garlic (minced): 2 Tbl (minced//divided) |
| worcestershire sauce: 1 tsp |
| hot sauce: 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| broccoli flower clusters (flowerets): 2 cups |
| raw shrimp: 1 lb (peeled and deveined) |
Garlic-Shrimp Angel Hair
Credit: AllRecipes
User rating:
"'This filling meal is sure to impress,' says Robbie Heferkamp. The Englewood, Ohio cook prepares a creamy sauce for broccoli, pasta and seafood."
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Prep Time
5 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
Method
Directions
- 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.
- Stir in the grated Parmesan cheese, pesto sauce, 1 tablespoon garlic, Worcestershire sauce, hot pepper sauce, salt and pepper. Keep warm over low heat.
- 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.