1.800.293.8710
My Account
Cart
Shrimp, Vegetable and Pecan Pasta
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:
- 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.
- 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.
- 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.
- Add pasta, basil (if using), salt, black pepper, and cayenne. Toss to coat evenly.
- Serve in shallow soup bowls and garnish with Elliott pecan pieces and Parmesan cheese. Serve warm.
Categories: Entrees, Beginner, 20 Min.,
You Will Need
Starting at $19.95
Elliott Pecan Bags
Starting at $19.95
Pecan Pieces Bags
