This makes the best cream sauce I've ever had. It's a quick meal that is a sure way to impress company without the hassle.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
431 Calories
Recipe Instructions
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.
Step 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.
Step 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.
Step 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.
Step 5
In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
Ingredients
1 ½ cups milk
½ cup heavy cream
1 ½ tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
3 cloves garlic, minced
1 dash Worcestershire sauce
½ teaspoon ground white pepper
1 ½ tablespoons chopped fresh parsley
1 dash hot sauce
2 teaspoons salt, divided
1 (12 ounce) package angel hair pasta
1 pound jumbo shrimp, peeled and deveined
1 ½ tablespoons pesto
2 ½ tablespoons butter, divided
½ (16 ounce) package frozen broccoli florets, thawed
