• 2 tablespoon butter
  • 2 tablespoon olive oil
  • 1 medium-size red bell pepper, cut into thin strips
  • 1 medium-size green bell pepper, cut into strips
  • 2 shallots, chopped
  • 1 tablespoon 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 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1 lb angel hair pasta, cooked and drained
  • 1/2 cup Elliott pecan pieces
  • 1/2 cup freshly grated Parmesan cheese


Makes 6 Servings

Melt the butter with the olive oil in a large skillet over medium-high heat. Add the bell peppers and shallots, stirring for about 3 minutes until the vegetables become soft. Add the garlic, and stir for 1 minute. Then, using a slotted spoon, transfer the vegetables to a large bowl.

Add the shrimp to the hot skillet, and stir for 1 minute. Then, add the shrimp or chicken broth, and cook for 30 seconds, scraping the bottom and sides of the skillet. Add the cream, and bring to a boil. Continue stirring the mixture for 3 or 4 minutes until the shrimp are fully cooked. Using a slotted spoon, remove the shrimp, and place them in the bowl with the vegetables.

For about 3 minutes, boil the remaining liquid in the skillet until it is reduced and thick enough to coat the back of your spoon. Pour this mixture into the bowl with the vegetables and shrimp. Then, add the pasta, basil, salt, black pepper and cayenne. Toss to coat evenly.

Place equal amounts of the pasta mixture in shallow soup bowls, and garnish with Elliott pecan pieces and Parmesan cheese. Serve warm.