Angel Hair Nests with Shrimp, Leeks and Yellow Squash


1 tablespoon olive oil
1 tablespoon butter
1 large leek*, quartered, sliced, and cleaned
2 cloves garlic, minced
3 yellow squash, diced
salt and freshly ground black pepper
1 cup chicken broth
2 teaspoons cornstarch
1 pound of small shrimp (pre-cooked or raw)
2-3 tablespoons heavy cream
4 angel hair nests


In a large stock pot, bring water to a boil.

Meanwhile, in a large saute pan, heat the olive oil and butter until melted. Add the leeks and garlic, with a dash of salt, and saute until the leeks are wilted. Add the yellow squash, seasoning along the way with salt and pepper. Saute for about two minutes. Add chicken broth. Bring to a boil, then stir in cornstarch (it may help to make a slurry of cornstarch and water first). Add the shrimp. Stir in heavy cream. Season to taste with salt and pepper.

Add salt to the stock pot of boiling water. Gently lower the angel hair nests. They will cook fairly quickly, about three minutes. Gently retrieve the nests with a slotted spoon, tapping off excess water, and place directly on your serving plate. Spoon the sauce onto the nests, and garnish with freshly ground black pepper. Serve immediately.

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