Shrimp Maureen

  My sister, Maureen, first introduced me to this dish. I don't think she's the Maureen for whom the recipe is named, but I'm sure she doesn't mind that she's the one who made it famous. (Actually, I think she got it from her sister-in-law's Mother.... but I digress...)
I've always said that this is a dish you should make when you want to impress someone, and it's always great for a special occasion. It's SO delicious, but no one needs to know how easy it is to make. It's actually so easy that I recently had a LITERAL Cooking with Joey video session with my dear friend Bill and his family for one of their Facebook Live Evening Chats. We needed something that we could do in a small amount of time, but special enough for our first live cooking session. This was the first dish that I thought of! And it was a great success! I had such a great time and everyone liked it so much that we immediately planned to do more live streams together. Hmm.. what other recipes shall we make???
 Thanx again, Bill and family, for having me and I'm glad you enjoyed the dish!


Sauce:
2 packets Good Seasons Italian dressing mix
1 stick butter
1 tsp garlic, minced
1/2 tsp lemon juice
1/2 tsp soy sauce
3 tbs. onion, minced
3 tbs. olive oil
2 large pinches fresh rosemary
pinch black pepper
pinch cayenne pepper
1/4 cup chopped fresh parsley
1 cup chicken broth
1 cup white wine


1 lb. angel hair pasta
1 lb. uncooked shrimp, shelled and deveined
1 bunch broccoli florets

Bring a large pot of salted water to a rolling boil. Meanwhile, in a small pot, combine all sauce ingredients. Bring sauce to a slow boil. Use the boiling water to steam or boil the broccoli until just tender. Set aside. Add angel hair to the pot of water, and at the same time, add shrimp to the pot of sauce. It only takes two minutes for both the pasta and the shrimp to cook. Drain pasta and place in a large serving bowl. Add broccoli and shrimp sauce to pasta. Gently toss until everything is coated with sauce. Allow the sauce to soak into the pasta for a few minutes before serving.

Tip:
This sauce recipe has been doubled because I like more sauce with my pasta, especially since the pasta soaks up the sauce as it sits. Like I always say, more is more. If you prefer a little less sauce, then by all means cut the amounts of the sauce ingredients in half.
Be sure to always use a wine that you'd like to drink instead of using "cooking wine". You won't have to worry about whether or not your wine will go well with the dish if you include the same wine as an ingredient. It'll be perfect!

Oh, and one other thing...If you're not a seafood person, you can substitute chicken for the shrimp. Just cut boneless chicken into small pieces. (I would dredge them in flour that has been seasoned with salt and pepper, but that's completely optional.) Then saute the chicken in a skillet until almost cooked through. Finish the cooking in the sauce, just as you would've done with the shrimp. Simple!