Angel Hair Pasta with Garlic Shrimp and Broccoli

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I try to be a good girl but every now and then the little devil pops on my shoulder and whispers in my ear that she wants something rich and creamy and NOT low fat. I am obviously powerless when this happens because I immediately set out to find something to feed her evil craving. My daughter loves angel hair pasta so as soon as I told her I was thinking about doing a pasta with cream sauce she threw her vote in for angel hair. Now I am not a huge angel hair fan. I am more of a linguine girl but being the wonderful mother that I am I obliged her.

For my garlic fans out there, you will love this one. It calls for 6 cloves of garlic YUM! I really think it is darn near impossible for me to make something without garlic. I truly am addicted. Luckily my fellow housemates feel the same way or there would be trouble brewin’.

I only used 1 pound of shrimp in this recipe but, if your gang is anything like my gang when it comes to shrimp, you might want to double that or face “shrimp wars” over the pot. I also would have preferred linguine, sorry Jessi because angel hair just seems to clump up on me if it is mixed with the sauce vs pouring the sauce over the top. Could just be a chef malfunction though.

The sauce for this recipe is to die for! I just wanted to eat it right out of the pot, forget the dang pasta! And cooking the broccoli with the pasta made it perfect for us. If you like your pasta a bit crunchy you might want to reduce the cook time down to about 3 minutes. The angel hair pasta only cooks for 5 minutes so I cooked the  broccoli the same amount of time.

Bottom line, this is a really great recipe, very rich and creamy. The shrimp were fantastic in it and the broccoli let me fool myself that it was healthy-er than it really was! But heck, we all need a little creaminess once in awhile right?

Angel Hair Pasta with Garlic Shrimp and Broccoli

  • 1 package angel hair pasta
  • 3 tablespoons buttor, divided
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 3 tablespoons pesto
  • 2 tablespoons chopped fresh parsley
  • 6 cloves garlic, minced and separated
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons salt, divided
  • 1/2 teaspoon ground white pepper
  • Several dashes of hot sauce to taste (Recommended Frank’s Red Hot)
  • 1 pound fresh broccoli, cut into florets
  • 1 pound jumbo shrimp, peeled and deveined


Bring a large pot of water to boil, salt boiling water generously (water should taste like the ocean). Add pasta and cook to package directions for al dente. Add broccoli for the last 5 minutes of cooking time.

Melt 2 tablespoons butter in a medium sauce pot over medium heat. Add 3 cloves of the chopped garlic and cook for 1 minute or so, just to soften the garlic a bit. Whisk in flour for 1 minute, then slowly add the heavy cream and milk, whisking constantly. Reduce heat and simmer until thickened, stirring constantly. Add the cheese, pesto, parsley, hot sauce, white pepper, and salt to taste. Reduce heat to low and simmer.

In a medium skillet over medium-high heat, melt 1 tablespoon butter and add the garlic, shrimp and a good pinch of salt. Saute until shrimp are pink.

Toss shrimp and garlic with the pasta and broccoli, then pour the sauce over the top, stir to combine and serve.  

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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