Angel Hair Pasta with Shrimp and Vegetables
angel hair pasta With Shrimp And Vegetables
Tender Snow Peas And Jumbo Shrimp Combine With angel hair pasta in aRich Creamy Parmesan Sauce. Serve With a Fresh Green Salad And aRustic-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 Teaspoonhot pepper sauce
- 1/2 Teaspoon salt
- 1/2 Teaspoon Ground white pepper
Prepare Pasta According to Package Procedures; 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. AddShrimp And Poach Until Bright Pink And Just Cooked Through, About 3More 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 AndCook For a Few Minutes Until Golden. Add milk And Cream; Bring to aGentle Simmer, Continue to Stir Until Thickened. Add ParmesanCheese, parsley, garlic, worcestershire sauce,hot pepper sauce,salt And pepper; Stir Until Blended. Stir in Reserved Vegetables AndShrimp And Heat Thoroughly, About 2 Minutes. Toss With Hot, CookedPasta And Serve Immediately.
Serving Size: 4
