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Recipe: Angel Hair Pasta With Cream Shrimp Sauce
Similar Categories: Angel, Hair, Pasta, Cream, Shrimp, Sauce
1 pound fresh shrimp
1 stick of butter (1/4 lb)
Dash of thyme, basil, tarragon, rosemary, red and white pepper and
Mrs. Dash extra spicy
1/2 cup finely chopped onions
3 cloves finely chopped garlic
1/2 tablespoon finely chopped bell pepper
1-1/2 tablespoons flour
1/2pint whipping cream
1/2 cup of milk
1/4 pound Velveeta
1/4 pound Monterey
Jalapeno cheese
One 16-ounce bag angel hair pasta
Special cooking utensils: Wire whisk
Stove temperature: Medium low
Mix cleaned shrimp with thyme, basil, tarragon, rosemary, red and
white pepper and Mrs. Dash extra spicy. Melt butter in large saucepan
on medium-low heat. Add onion, garlic and bell pepper. Stir with whisk
until onions are transparent. Add seasoned shrimp, stirring until
shrimp turns pink. Remove from saucepan. Do not over cook shrimp. Add
flour to mixture in saucepan. Do not over cook shrimp. Add flour to
mixture in saucepan, stirring constantly until mixed. Slowly pour in
whipping cream, stirring constantly with whisk then pour milk in
slowly. For a thinner sauce, add a little more milk. Cube Velveeta and
Monterey cheese. Add to saucepan. Stir until cheese melts. Pour shrimp
into saucepan and remove from heat. Cook angel hair pasta according to
the directions on package.
Place shrimp sauce over pasta. Serve with green salad and hot bread.
Serves: 6-8
1 stick of butter (1/4 lb)
Dash of thyme, basil, tarragon, rosemary, red and white pepper and
Mrs. Dash extra spicy
1/2 cup finely chopped onions
3 cloves finely chopped garlic
1/2 tablespoon finely chopped bell pepper
1-1/2 tablespoons flour
1/2pint whipping cream
1/2 cup of milk
1/4 pound Velveeta
1/4 pound Monterey
Jalapeno cheese
One 16-ounce bag angel hair pasta
Special cooking utensils: Wire whisk
Stove temperature: Medium low
Mix cleaned shrimp with thyme, basil, tarragon, rosemary, red and
white pepper and Mrs. Dash extra spicy. Melt butter in large saucepan
on medium-low heat. Add onion, garlic and bell pepper. Stir with whisk
until onions are transparent. Add seasoned shrimp, stirring until
shrimp turns pink. Remove from saucepan. Do not over cook shrimp. Add
flour to mixture in saucepan. Do not over cook shrimp. Add flour to
mixture in saucepan, stirring constantly until mixed. Slowly pour in
whipping cream, stirring constantly with whisk then pour milk in
slowly. For a thinner sauce, add a little more milk. Cube Velveeta and
Monterey cheese. Add to saucepan. Stir until cheese melts. Pour shrimp
into saucepan and remove from heat. Cook angel hair pasta according to
the directions on package.
Place shrimp sauce over pasta. Serve with green salad and hot bread.
Serves: 6-8
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