Ingredients for Angel Hair Pasta With Shrimp And Snow Peas
- 2 tablespoons butter
- 1 pound cooked shrimp
- 1 cup milk
- 2 tablespoons all-purpose flour
- ½ cup frozen pesto
- ½ cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ cup grated parmesan cheese
- 1 teaspoon worcestershire sauce
- 0 White Pepper
- 1 dash tabasco sauce
- 8 ounces angel hair pasta
- ½ cup sliced bell pepper
- 1 cup snow peas
- ¼ teaspoon black pepper
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How to Make Angel Hair Pasta With Shrimp And Snow Peas
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 2-3 minutes, until golden brown.
- Gradually whisk in 1 cup of milk and ½ cup of heavy cream. Bring to a gentle simmer, stirring constantly until the sauce thickens to your desired consistency (about 3-5 minutes).
- Stir in ½ cup of frozen pesto, 1 tablespoon of chopped fresh parsley, 2 cloves of minced garlic, ¼ cup of grated Parmesan cheese, ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of Worcestershire sauce, and a dash of Tabasco sauce. Stir until well combined.
- Reduce heat to low and keep warm, stirring occasionally.
- Cook 8 ounces of angel hair pasta in a large pot of boiling salted water according to package directions.
- While the pasta cooks, blanch 1 cup of snow peas and ½ cup of sliced bell pepper in a separate pot of boiling water for 1-2 minutes, until bright green and crisp-tender. Use a handheld strainer for easy transfer from boiling water to ice bath.
- Drain the pasta reserving about ½ cup of pasta water. Add the pasta to the warm sauce, tossing to coat. If needed, add a little pasta water to loosen the sauce.
- Divide the pasta among individual serving bowls. Top each serving with 8 ounces of cooked shrimp and the blanched snow peas and bell pepper.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
16g
Fat
166g
Carbs
23g
