angel hair pasta primavera. . .
For supper tonight, I made a tasty dish that required 2 skillets and a saucepan. It didn’t take a lot of effort and used ingredients I already had in the fridge.
- Angel hair pasta: boil a pot of water with salt; cook about 1/3 box of angel hair pasta until tender (about 6-8 minutes.) Drain well and rinse under cold water.
- In a large skillet, heat up butter and olive oil. Add to it chopped shallots and cook gently; add broccoli florets (1 cup) and snow peas (1/2 cup.) Saute until cooked, adding a little garlic salt and water to steam it when it’s almost cooked – remove from the heat.
- In a smaller skillet, melt a tablespoon and a half of butter. Add a tablespoon of flour and blend in with the melted butter. Add a little whole milk and thicken. Add 1/2 cup of grated parmesan cheese, blend and then add about 1/4 cup of heavy cream. Hold until pasta is cooked and well drained. Add pasta (cut up to make handling easier) to the sauce and mix well. Remove from heat.
- Place the vegetables over med-hi heat again and add about a cup of frozen petite peas and stir until almost cooked. Then add a cup of pre-cooked shrimp (tails removed) until shrimp, peas, broccoli and snow peas are heated through and steaming.
Plate in bowls: add the pasta in Alfredo sauce first; then strain and add vegetable shrimp mixture on top. Top with freshly grated parmesan cheese. It was tasty, not too heavy or thick and the fresh greens reminded us that Spring is here!