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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: 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 sauce, and Tabasco
sauce and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta
quickly in a large pot of boiling water until al dente. At the same time, poach the pepper,
snowpeas and shrimp in another pot of boiling water for 2 to 3 minutes, 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.
| Ingredients:
1 1/2 Tablespoon(s) Butter
1 1/2 Tablespoon(s) Flour
1 1/2 Cup(s) Milk
1/2 Cup(s) Heavy cream
1 1/2 Tablespoon(s) Prepared Pesto sauce
1 1/2 Tablespoon(s) Chopped parsley
1 Tablespoon(s) Minced garlic
2 Tablespoon(s) Grated Parmesan cheese
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) White pepper
1 Teaspoon(s) Worcestershire sauce
1 Teaspoon(s) Tabasco sauce
2/3 Pound(s) Dried angel hair pasta
1/2 Red pepper, cut in strips
1/4 Pound(s) Snow peas, trimmed
1 Pound(s) Jumbo shrimp |
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