Angel Hair Pasta with Garlic Shrimp and Broccoli

Ok...haven't done this in a while. Maybe it's because it's laziness or maybe there was nothing worth reviewing! But this recipe we (ok...John) made today was awesome! It was very simple to make, but it will seem like you spent hours slaving away in the kitchen. We did make a few changes....we left out the hot sauce and substituted steak sauce for the worcheshire sauce (simply becuase that was what we had on hand). Next time I think we may add crab meat to it also. We also used a basic basil type of pesto.

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
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.

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.

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.

Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.

In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.