Kahala's Shrimp and Broccoli Toss
Need a pescatarian main course? Kahala's Shrimp and Broccoli Toss could be a tremendous recipe to try. This recipe serves 8. One serving contains 366 calories, 20g of protein, and 12g of fat. A mixture of mozzarella cheese, shrimp, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Bring a pot of water to a boil, and cook the broccoli 5 minutes, just until tender.
Bring a large pot of lightly salted water to a boil.
Add angel hair pasta, cook for 4 minutes, until al dente, and drain.
Heat the margarine and olive oil in a skillet, and cook the onion and garlic until tender.
Mix in broccoli and shrimp, and cook until heated through. Toss with the cooked pasta, season with salt and pepper, and top with cheese to serve.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Santi Sortesele Pinot Grigio
Straw yellow hue, accompanied by a close-focused nose of pear, apricot and white flowers. The fruity palate, with top notes of stone fruit, shows ripeness and roundness well supported by an elegant acidity and savoriness, ensuring a long, lingering finish.