INGREDIENTS
Servings: 6
angel hair pasta
butter, divided
all-purpose flour
milk
heavy cream
pesto
chopped fresh parsley
garlic, minced
grated Parmesan cheese
salt, divided
ground white pepper
Worcestershire sauce
hot sauce
frozen broccoli florets, thawed
jumbo shrimp, peeled and deveined
garlic, minced
Angel Hair Pasta with Garlic Shrimp and Broccoli
Prep:
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Cook:
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Ready in:
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DIRECTIONS
  1. 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.
  2. Melt 1.5 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. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
  3. 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.
  4. Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
  5. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
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