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Angel Hair Pasta with Shrimp and Vegetables

Tender snow peas and jumbo shrimp combine with angel hair pasta in a rich creamy Parmesan sauce. Serve with a fresh green salad and a rustic-style bread to complete the meal.

8 ounces BUITONI Refrigerated Angel Hair Pasta 2 medium red bell peppers, seeded and julienned 1/4 pound snow peas, trimmed 1 pound jumbo shrimp, peeled and deveined 2 tablespoons butter or margarine 1 1/2 tablespoons flour 1 1/2 cups 2% milk 1/2 cup whipping cream 2 tablespoons grated Parmesan cheese 2 tablespoons chopped fresh parsley 1 tablespoon crushed garlic 1 teaspoon Worcestershire Sauce 1 teaspoon hot pepper sauce 1/2 teaspoon salt 1/2 teaspoon ground white pepper

Prepare pasta according to package directions; drain. Meanwhile, bring lightly salted water to a boil in a large saucepan. Add red bell pepper and snow peas and simmer for 2 minutes. Add shrimp and poach until bright pink and just cooked through, about 3 more minutes (vegetables should be tender-crisp at this point). Drain well and set aside. Melt butter in a large saucepan over medium heat; stir in flour and cook for a few minutes until golden. Add milk and cream; bring to a gentle simmer, continue to stir until thickened. Add Parmesan cheese, parsley, garlic, Worcestershire sauce, hot pepper sauce, salt and pepper; stir until blended. Stir in reserved vegetables and shrimp and heat thoroughly, about 2 minutes. Toss with hot, cooked pasta and serve immediately.

Serving Size: 4


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