Ingredients
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8 ounces angel hair pasta, uncooked
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3 tablespoons butter
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4 1/2 teaspoons all-purpose flour
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2 cups half-and-half cream
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1/4 cup parmesan cheese, grated
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2 tablespoons pesto sauce
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2 tablespoons garlic, minced, divided
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1 teaspoon Worcestershire sauce
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1 teaspoon hot pepper sauce
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cups broccoli florets, fresh
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1 lb medium shrimp, uncooked, peeled, and deveined
Instructions
- Cook the pasta according to the package directions.
- Meanwhile, in a large saucepan, melt 4 1/2 tsp butter over medium heat.
- Stir in flour until smooth.
- Gradually add cream.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the grated parmesan cheese, pesto sauce, 1 T garlic, worcestershire sauce, hot pepper sauce, salt, and pepper.
- Keep warm over low heat.
- In a large skillet, saute broccoli in remaining butter for 5 minutes.
- Add shrimp and remaining garlic; cook and stir until shrimp turn pink.
- Stir in the cream sauce.
- Drain pasta; add to shrimp mixture and toss to coat.