Angel Hair Pasta with Garlic Shrimp and Broccoli

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.

Ingredients

• 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

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.

Angel Hair Pasta with Garlic Shrimp and Broccoli