Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. broccoli florets | ||
| 2 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| 2 tbsp. minced shallots | ||
| 2 clove(s) garlic, minced | ||
| 1 lbs. medium shrimp, peeled, deveined, tails removed | ||
| ½ c. dry white wine or chicken broth | ||
| ½ c. Hy-Vee chicken broth | ||
| 2 tbsp. Hy-Vee Dijon mustard | ||
| 8 oz. angel hair pasta | ||
| 3 tbsp. capers |
Directions
- Bring 3 quarts salted water to boiling. Add broccoli; cook 2 minutes or until crisp-tender. With slotted spoon remove broccoli to colander; rinse with cold water. Drain well, set aside. Do not drain boiling water; keep over high heat.
- Meanwhile, in large skillet heat oil over medium-high heat. Add shallots and garlic; cook and stir 2 to 3 minutes or until fragrant. Add shrimp; cook and stir 3 to 5 minutes or until shrimp turn pink.
- Add wine, chicken broth and mustard; stir well. Add cooked broccoli. Toss and stir.
- Meanwhile, cook pasta in reserved boiling water according to package directions. Drain.
- Add cooked pasta to shrimp and broccoli. Add capers; toss to mix.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 140mg
- Sodium: 590mg
- Total Carbohydrates: 52g
- Protein: 28g
Recipe Source:
Try-Foods International.