| Angel Hair Pasta with Shrimp
1 1/2 tablespoons of butter
1 1/2 tablespoons of flour
1 1/2 cups of milk
1/2 cup of 35 per cent cream
1 1/2 tablespoons of Pesto sauce
1 1/2 tablespoons of chopped parsley
1 tablespoon of minced garlic
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of salt
1/2 teaspoon of white pepper
Worcestershire and Tabasco
2/3 pound of Capellini
1/2 Red pepper, cut in strips
1/4 pound of snow peas, trimmed
1 pound of Jumbo shrimp |
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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, and 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 or 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, and serve immediately. Serves 4 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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