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
Historians have found proof that recipes existed far back into distant history, in fact as far as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these old records were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians are some clay 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`. Later on, in The time of the romans 25BC a roman called Apicius created a collection of scripts describing recipes prepared by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of his times made use of many spices, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. Continuing our culinary historical journey, there were some recipe books published in the 1300s : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are unconnected to the spicy food that is served today, but rather descriptions of the types of meals on the menues of the rich and powerful of that period. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs caused an eruption in cookery books, the majority of which still exist in private collections. Over the succeeding few centuries, the upper classes competed with each other to offer the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes to help cooks of their time. When we get to the 20th century, cookery books are in great demand, as a result of higher levels of literacy, leisure time and having more money to spend. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Angel Hair Pasta With Shrimp recipe.
