4 tbsp light margarine
1/2 cup fat free italian salad
1 dressing
1 tbsp garlic -- minced
1 tsp hot pepper sauce
1/3 cup worcestershire sauce
4 bay leaf
1 tbsp paprika
1 tsp dried oregano
1 tbsp dried rosemary
1 tsp dried thyme
1 lemon -- juice of
2 lb shrimp -- not peeled
1/3 cup white wine
12 oz angel hair pasta --
1 uncooked
3 tbsp olive oil
1/2 tsp garlic -- minced
2 tbsp parsley -- finely chopped
Directions
In a large heavy skillet, melt marg. Add remaining ingred (before
pasta) except shrimp and wine. Cook over medium heat until sauce
begins to boil. Add shrimp and cook for about15 min. Add wine and
cook another 10-12 min.
Cook pasta according to package directions, omitting salt and oil.
Drain and set aside.
In a small pan, combine remaining ingre and saute for a few min. Pour
over pasta and toss.
Recipe By : Shape - April 1995
Servings: 6 servings
Barbecue Shrimp W/ Angel Hair Pasta Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Fish; Italian
The History of Recipes
It is quite possible to track the history of recipes back into the distant past, in truth as far back into history as the early Egyptians, and possibly even further. Having said that, these, ancient recipes were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius also informs us how the ancient cooks used a good variety of aromatic flavors, including some that we all recognise like thyme, mint and dill. Moving on, we find two books from the fourteenth century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the wealthy. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new tastes caused a surge in recipe manuscripts, some of which are now in private collections. During the following few centuries, the powerful and rich houses strove to lay on the best banquets, and as a result the best chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cook books were starting to become popular due to increased literacy, people having increased free time and having more money. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Barbecue Shrimp W_ Angel Hair Pasta recipe.
