Angel Hair Pasta with Garlic Shrimp
CATEGORIES
INGREDIENTS
- Servings: 4
- Preparation Time: 30 min
- 3 Tbls. butter OR margarine - divided
- 1 1/2 Tbls. all-purpose flour
- 1 1/2 cups milk - low-fat okay
- 1/2 cup heavy whipping cream
- 1 1/2 Tbls. basil pesto
- 1 1/2 Tbls. chopped fresh parsley
- 6 cloves garlic - minced, divided
- 1/4 cup grated Parmesan cheese - low-fat okay
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1 splash Worcestershire sauce
- hot sauce - to taste
- 1 lb. raw jumbo shrimp - peeled, deveined
- 1 tsp. salt
- 2 cups fresh OR frozen broccoli florets - cooked until tender
- 2 cups cooked angel hair pasta
DIRECTIONS
- In a saucepan over medium heat, melt 1 1/2 Tbls. butter; stir in flour; cook, stirring constantly, for 2 minutes.
- -Slowly whisk milk and cream into pan; simmer, stirring constantly, until thickened, about 10 minutes.
- -Stir pesto, parsley, 3 cloves minced garlic, Parmesan, salt, pepper, Worcestershire sauce, and hot sauce into saucepan; reduce heat to low and keep warm.
- -In a skillet over medium-high heat, melt remaining 1 1/2 Tbls. butter; add shrimp and remaining 3 cloves minced garlic; sprinkle evenly with salt, and sauté for 5 minutes or until shrimp are pink; do not overcook.
- -Toss shrimp, broccoli, and pasta together and pour sauce over top.