- 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 1.5 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.
- 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, remaining 3 cloves minced 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.
03/03/2017
recipepes.com
Angel Hair Pasta with Garlic Shrimp and Broccoli, recipe
PT15M
PT1H
5
455 calories
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