Garlic Shrimp & Veggie Pasta
Makes 6 (1 ½ cup) servings
Getting started Equipment you will need: pot to boil pasta; large skillet; small-medium skillet; cutting board and knife; spatula/spoon; tongs
Action 1 red bell pepper 1 Tbsp. cooking oil 1 Tbsp. butter 12 ounces dry spaghetti 1. Prepare red pepper and dice in small pieces. Sauté in skillet on medium-high heat with oil and butter, for about 10-15 minutes. Bring water in pot to a boil; boil pasta according to package directions.
2 Tbsp. flour
2. Sprinkle flour over peppers in skillet, and stir for 1-2 minutes. 1/3 cup half and half 1 cup 1% milk 1 Tbsp. prepared pesto 1 ½ Tbsp. fresh parsley 2 cloves garlic, minced 2 Tbsp. grated Parmesan cheese 1 tsp. salt ½ tsp. white or black pepper 1 tsp. Worcestershire ½-1 tsp. hot sauce ½ cup white wine 3. Slowly add half and half and milk; stir constantly until thickened. Add remaining ingredients through hot sauce. Reduce heat to low and simmer.
½ pound large shrimp, peeled and deveined
2 cloves garlic, minced
½ Tbsp. oil
4. Meanwhile, sauté shrimp with garlic for about 5 minutes or until shrimp are pink. 1 head fresh broccoli, or 2 cups 5. Wash and chop into bite-sized pieces; steam in steamer or microwave until crisp and bright green.
6. Add cooked pasta, shrimp and steamed broccoli to skillet. Toss and coat well.
Suggested Side Items: fresh grapes Shopping list: Red bell pepper Half and Half Parsley Garlic (bunch or jar) Fresh grapes Spaghetti Pesto, prepared ½ pound shrimp Fresh broccoli, 1 head Parmesan cheese, grated
Check for: Cooking oil Flour White wine Worcestershire sauce Butter Milk Salt and pepper Hot sauce