Friday, January 28, 2011

Day 28 - Angel Hair Pasta with Garlic Shrimp & Broccoli

I really do love pasta - perhaps a little too much. To make this recipe healthier use whole wheat pasta & canned low-fat milk instead of the cream.

Angel Hair Pasta with Garlic Shrimp and Broccoli

"Angel hair pasta is tossed with sauteed shrimp and steamed broccoli, and topped with a rich cream sauce."


1 (12 ounce) package angel hair pasta

2 1/2 tablespoons butter, divided

1 1/2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

1 1/2 tablespoons pesto

1 1/2 tablespoons chopped fresh parsley

3 cloves garlic, minced

2 tablespoons grated Parmesan cheese

2 teaspoons salt, divided

1/2 teaspoon ground white pepper

1 dash Worcestershire sauce

1 dash hot sauce

1/2 (16 ounce) package frozen broccoli

florets, thawed

1 pound jumbo shrimp, peeled and


3 cloves garlic, minced



Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.


Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.


Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.


In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

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