Tuesday, December 1, 2009

Recipe for Thanksgiving Leftovers!

I looked in my fridge tonight and sighed. Hubby home from a 4 day hunting trip, kids going crazy and a very tired mama. I saw several leftovers mocking me from their cold crypt.

That being said I typed in some ingredients in a search engine and used my leftover broccoli, heavy cream and dinner rolls. I had all the ingredients without going to the store and you can totally substitute shrimp for chicken. It was delish!! The only drawback was the 3 pans to wash..... I am soooo a one pan girl :) (I also left out the hot sauce and used dried Parsley) I took the rolls, split them, spread them with butter and garlic salt. After toasting.....Wahlah... garlic bread!

I always feel so much better when things like leftover dinner rolls and heavy cream get used instead of being thrown out :)

Hope you enjoy!

Angel Hair Pasta with Garlic Shrimp and Broccoli

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 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 hot sauce
1/2 (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced

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 2 to 6 minutes. Drain.

Melt 1 tablespoon butter in a large skillet. Saute 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.