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    Angel Hair Pasta with Garlic Shrimp

    Source of Recipe


    List of Ingredients

    1 (12 ounce) package angel hair pasta
    2 1/2 tablespoons butter, divided
    1 1/2 tablespoons all-purpose flour
    1 1/2 cups milk
    1/2 cup heavy cream
    1 1/2 tablespoons pesto
    1 1/2 tablespoons chopped fresh parsley
    3 cloves garlic, minced
    2 tablespoons grated Parmesan cheese
    2 teaspoons salt, divided
    1/2 teaspoon ground white pepper
    1 dash Worcestershire sauce
    1 dash hot sauce
    1/2 (16 ounce) package frozen broccoli florets, thawed
    1 pound jumbo shrimp, peeled and deveined
    3 cloves garlic, minced


    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt 1 1/2 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve. Makes 6 servings.




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