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Recipe: Angel Hair Pasta With Shrimp Scampi And Broccoli
Similar Categories: Angel, Hair, Pasta, Shrimp, Scampi, Broccoli
1-1/4 lbs medium or large shrimp - shelled, deveined if desired,
rinsed, and patted dry
3 large garlic cloves, minced
Salt and freshly ground pepper to taste
6 Tbl olive oil
4 to 6 Tbl butter, room temperature
1 bunch broccoli (about 1-1/2 pounds), cut in medium flowerets
9 to 10 oz fresh angel hair pasta or 8 ounces dried
Combine shrimp, garlic, a pinch of salt and pepper, and 4
tablespoons olive oil in medium bowl. Cover and let marinate in
refrigerator for 1 hour or up to 4 hours. Remove shrimp from
marinade and reserve marinade. Remove garlic pieces adhering to
shrimp with a small rubber spatula and return garlic to marinade.
Put 2 to 4 tablespoons butter in a large, warm bowl for tossing with
pasta. Add broccoli to a large saucepan of enough boiling salt water
to cover generously. Cook uncovered over high heat about 5 minutes
or until just tender. Drain broccoli well. Return to saucepan. Cover
and keep warm. Meanwhile, heat remaining 2 tablespoons olive oil and
2 tablespoons butter over medium-high heat in a large, heavy
skillet. Add shrimp and saute, tossing often, 1-1/2 to 2 minutes or
until pink on the outside; large shrimp can be white inside when
cut. Reserving fat in skillet, transfer shrimp with a slotted spoon
to a large bowl. Cut some of larger shrimp into thirds. Cover and
keep warm. Bring a large pot of water to a boil; add salt, then
pasta. Cook, uncovered, over high heat, separating strands
occasionally with a fork, about 2 minutes for fresh or about 8
minutes for dried or until tender but firm to the bite. Drain well.
Add angel hair to the bowl containing butter pieces and toss well.
Add about 2/3 of shrimp and about 1/2 of broccoli flowerets; toss.
Add shrimp marinade to skillet used to cook shrimp. Cook over medium
heat, stirring, about 1 minute or until garlic is tender but not
brown. Immediately pour mixture over pasta and toss until blended.
Taste and adjust seasoning. Mound pasta mixture on a large heated
platter and encircle with remaining shrimp and broccoli. Serves: 4
(main course servings)
rinsed, and patted dry
3 large garlic cloves, minced
Salt and freshly ground pepper to taste
6 Tbl olive oil
4 to 6 Tbl butter, room temperature
1 bunch broccoli (about 1-1/2 pounds), cut in medium flowerets
9 to 10 oz fresh angel hair pasta or 8 ounces dried
Combine shrimp, garlic, a pinch of salt and pepper, and 4
tablespoons olive oil in medium bowl. Cover and let marinate in
refrigerator for 1 hour or up to 4 hours. Remove shrimp from
marinade and reserve marinade. Remove garlic pieces adhering to
shrimp with a small rubber spatula and return garlic to marinade.
Put 2 to 4 tablespoons butter in a large, warm bowl for tossing with
pasta. Add broccoli to a large saucepan of enough boiling salt water
to cover generously. Cook uncovered over high heat about 5 minutes
or until just tender. Drain broccoli well. Return to saucepan. Cover
and keep warm. Meanwhile, heat remaining 2 tablespoons olive oil and
2 tablespoons butter over medium-high heat in a large, heavy
skillet. Add shrimp and saute, tossing often, 1-1/2 to 2 minutes or
until pink on the outside; large shrimp can be white inside when
cut. Reserving fat in skillet, transfer shrimp with a slotted spoon
to a large bowl. Cut some of larger shrimp into thirds. Cover and
keep warm. Bring a large pot of water to a boil; add salt, then
pasta. Cook, uncovered, over high heat, separating strands
occasionally with a fork, about 2 minutes for fresh or about 8
minutes for dried or until tender but firm to the bite. Drain well.
Add angel hair to the bowl containing butter pieces and toss well.
Add about 2/3 of shrimp and about 1/2 of broccoli flowerets; toss.
Add shrimp marinade to skillet used to cook shrimp. Cook over medium
heat, stirring, about 1 minute or until garlic is tender but not
brown. Immediately pour mixture over pasta and toss until blended.
Taste and adjust seasoning. Mound pasta mixture on a large heated
platter and encircle with remaining shrimp and broccoli. Serves: 4
(main course servings)
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