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
Written cooking instructions as a concept can be traced back into distant history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As our culinary historical trip moves to more modern times there are some books published in the 14th Century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that is served today, but instead recipes for the types of food prepared by the cooks of the rich and powerful of that period. Over the following few centuries, the wealthy families of Europe strove to serve up the most extravagent banquests, and consequentially cooks and their recipes were highly sought after. Even so, it was during the 1800s that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, recipe publications are greatly in demand as a result of better eduction, people having more free time and being a little richer. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Barbecue Shrimp W_ Angel Hair Pasta recipe.
