Okay, so other than that, I pretty much stuck to the recipe... LOL

Becky

* Exported from MasterCook *

Angel Hair Pasta with Garlic Shrimp and Broccoli

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package angel hair pasta -- (12 ounce)
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 package frozen broccoli -- (16 ounce)
florets -- thawed
1 pound jumbo shrimp -- peeled and deveined
3 cloves garlic -- minced

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. Stir in pesto, parsley, 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, 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.

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seagrass

Becky

You have never steered me wrong with a recipe yet, Becky, thanks for this new one to try. I made your oven scampi with the mustard the other day and it is a huge favorite in this house - we've had it more than once - this time I added the zest from the lemon and it got even better.

I did want to mention one thing about this recipe though - I don't know about using a total of 2 teaspoons of salt. That seemed like a lot to me. I added about 1 teaspoon to the sauce and also salted the pasta water and it was plenty. So use your own judgement on that one. Maybe if you're cooking the shrimp as they say it's different, but it still seems like a lot to me.

Becky