Angel Hair Pasta with Garlic

By Eyeleen

Ingredients

• 12 ounces Angel Hair Pasta
• 2 1/2 tblspoons Butter divided
• 1 1/2 tblspoons All purpose flour
• 1 1/2 cups Milk
• 1/2 cup Heavy cream
• 1 1/2 tblspoons Pesto sauce
• 1 1/2 tblspoons Parsley, fresh chopped
• 3 cloves Garlic minced
• 2 tblspoons Parmesan grated
• 2 teaspoons Salt divided
• 1/2 teaspoon Pepper
• 1 dash Worcestershire sauce
• 1 dash Hot Sauce
• 16 ounces Frozen Broccoli Florets
• thawed
• 1 pound Jumbo Shrimp peeled and deveined
• 3 cloves Garlic minced

Preparation

Step 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.

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.

Stir in pesto, parsley, garlic, parmesan, 1 tsp salt, pepper, worchestershire 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 tsp salt for 5 minutes or until shrimp are pink.

In a large blow, toss pasta, shrimp and broccoli.

Pour sauce over and serve.