Angel Hair Pasta With Shrimp

• 1-1/2 tbsp (20 ml) butter
• 1-1/2 cups (350 ml) milk
• 1-1/2 tbsp (20 ml) pesto sauce
• 1 tbsp (15 ml) minced garlic
• 1/2 tsp (2 ml) salt
• 1 dash each Worcestershire and tabasco
• 1/2 red pepper, cut in strips
• 1 lb (.5 kg). jumbo shrimp
• 1-1/2 tbsp (20 ml) flour
• 1/2 cup (125 ml) 35% cream
• 1-1/2 tbsp (20 ml) chopped parsley
• 2 tbsp (30 ml) grated parmesan cheese
• 1/2 tsp (2 ml) white pepper
• 2/3 lb (.3 kg). Capellini or other thin pasta
• 1/4 lb (.1 kg). snow peas, trimmed

1. In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden.
2. Add milk and cream, bring to a gentle simmer and continue to stir until thickened.
3. Add pesto, parsley, garlic, parmesan, salt, pepper, Worcestershire and tabasco; stir until blended.
4. Reduce heat and keep warm, stirring occasionally.
5. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente).
6. At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water (2-3 minutes, or until just heated through).
7. Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls.
8. Garnish each portion with shrimp and vegetables.
9. Serve immediately.

butter, milk, pesto sauce, garlic, salt, worcestershire, red pepper, jumbo shrimp, flour, cream, parsley, parmesan cheese, white pepper, capellini, snow peas

Taken from online-cookbook.com/goto/cook/rpage/000DAC (may not work)