Ingredients
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/2 cup milk
1/2 cup 35 per cent cream
1 1/2 tbsp pesto sauce
1 1/2 tbsp chopped parsley
1 tbsp minced garlic
2 tbsp grated paresan cheese
1/2 tsp salt
1/2 tsp white pepper
1 worcestershire and tabasco
2/3 lb capellini
1/2 each red pepper, cut in strips
1/4 lb snow peas, trimmed
1 lb jumbo shrimp
Directions
In a saucepan over medium heat, melt butter, stir in flour and cook
for a few minutes until golden. Add milk and cream, bring to a
gentle simmer and continue to stir until thickened. Add pesto,
parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco,
and stir until blended. Reduce heat and keep warm, stirring
occasionally. Cook pasta quickly in a large pot of boiling water (3
to 4 minutes, or until al dente). At the same time, poach the pepper,
snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes,
or until just heated through). Drain the pasta, mix it with the sauce
and portion it into heated individual serving bowls. Garnish each
portion with shrimp and vegetables, and serve immediately.
Servings: 4 servings
Angel Hair Pasta With Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Seafood; Shrimp
The History of Recipes
It is possible to track the history of `recipes` way back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these old recipes were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a series of tablets in Sumerian 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 anyone who drank it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius created some documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. This early Roman chef recounts how the Romans used many different aromatic flavors, including many that are still in use today for example basil, fennel and asafoetida. Later, there were two interesting recipe books from the 14th Century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are unconnected to the curry that is popular today, but rather accounts of the types of meals cooked for the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new culinary ideas led to an eruption in manuscripts on cooking, many of which still exist in private cookery archives. During the following few hundred years, the rich and powerful families of Europe tried to serve up the best banquets, and as a consequence, the best cooks and their recipes could command a high salary. However, it was during the 19th century that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery publications are starting to become popular due to more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Angel Hair Pasta With Shrimp recipe.
