Angel hair pasta with shrimp

4 servings

Quantity Ingredient
1½ tablespoon Butter
1½ tablespoon Flour
1½ cup Milk
½ cup 35 per cent cream
1½ tablespoon Pesto sauce
1½ tablespoon Chopped parsley
1 tablespoon Minced garlic
2 tablespoons Grated paresan cheese
½ teaspoon Salt
½ teaspoon White pepper
1 x Worcestershire and tabasco
⅔ pounds Capellini
½ each Red pepper, cut in strips
¼ pounds Snow peas, trimmed
1 pounds Jumbo shrimp

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

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