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Angel Hair Pasta And Shrimp

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, B9, B12, H, C, D
    MineralsZinc, Copper, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tbsp. butter

    2. 2 tbsp. vegetable oil

    3. 12 oz. med. size shrimp (peeled and deveined)

    4. 2 lg. cloves of garlic (crushed)

    5. Half of a 16 oz. pkg. vermicelli pasta

    6. 3/4 c. heavy cream

    7. 1/2 c. dry white wine

    8. 1 c. frozen peas, thawed

    9. 1/4 c. chopped fresh parsley

    10. 3/4 c. grated Parmesan cheese

    11. 1/2 tsp. dried basil leaves

    12. 1/2 tsp. crushed hot red pepper

    Instructions Jump to Ingredients ↑

    1. In a deep 4 quart saucepan over high heat, bring 2 quarts of water to a boil. Meanwhile, in a deep 12 inch skillet over medium high heat, heat butter and oil, add shrimp and garlic; cook for about 6 minutes. Stirring frequently until shrimp are just pink.

    2. Using a slotted spoon, remove shrimp and place in a bowl. Add vermicelli to boiling water; cook about 5 minutes, stirring frequently until tender. Meanwhile, add cream to the skillet along with wine, peas, parsley, 3/4 cup grated Parmesan cheese, basil, and crushed red pepper; bring to a boil over medium high heat. Reduce heat to low; simmer 5 minutes, stirring occasionally until flavors are blended. Drain pasta; add to mixture in skillet along with cooked shrimp; stir until well mixed and heated. Serve immediately, sprinkled with additional 1/4 cup Parmesan cheese, if desired.

    3. Yields 6.

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