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Shrimp & Broccoli with Garlic & Pasta

1 (12 ounce) package angel hair pasta                                                      2 1/2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour                                                          1 1/2 cups milk
1/2 cup heavy cream                                                                                  1 1/2 tablespoons basil pesto
1 1/2 tablespoons chopped fresh parsley                                                  3 cloves garlic, minced
2 tablespoons grated Parmesan cheese                                                    2 teaspoons salt, divided
1/2 teaspoon ground white pepper                                                            1 dash Worcestershire sauce
1 dash Tabasco hot sauce                                                                           1/2 (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined                                           4 cloves garlic, mince

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.

Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes. Drain.

Melt 1 tablespoon butter in a large skillet. Sauté shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.

In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

Serves 4 to 6