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Cane River Pecan Company
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Shrimp, Vegetable and Pecan Pasta

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Makes 6 servings

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium green bell pepper, cut into thin strips
  • 2 shallots, chopped
  • 1 tbsp minced garlic
  • 36 large shrimp, peeled and deveined
  • 1/2 cup shrimp or chicken stock
  • 2/3 cup heavy cream
  • 1 cup fresh basil leaves, chopped (optional)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne
  • 1 lb angel hair pasta, cooked and drained
  • 1/2 cup Elliott pecan pieces
  • 1/2 cup freshly grated Parmesan cheese

Directions:

  1. Melt butter with olive oil in a large skillet over medium-high heat. Add bell peppers and shallots, stirring for 3 minutes until soft. Add garlic and stir 1 minute. Transfer vegetables to a large bowl using a slotted spoon.
  2. Add shrimp to the hot skillet and stir for 1 minute. Add shrimp or chicken stock and cook 30 seconds, scraping the skillet bottom and sides. Add cream and bring to a boil, stirring 3–4 minutes until shrimp are fully cooked. Remove shrimp with a slotted spoon and place in the bowl with vegetables.
  3. Boil remaining liquid in the skillet for about 3 minutes until reduced and thick enough to coat the back of a spoon. Pour this mixture into the bowl with shrimp and vegetables.
  4. Add pasta, basil (if using), salt, black pepper, and cayenne. Toss to coat evenly.
  5. Serve in shallow soup bowls and garnish with Elliott pecan pieces and Parmesan cheese. Serve warm.

Categories: Entrees, Beginner, 20 Min.,

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Elliott Pecan Bags

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