Description
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 ½ tablespoons butter, divided
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- 1 ½ tablespoons pesto
- 1 ½ tablespoons chopped fresh parsley
- 3 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons salt, divided
- ½ teaspoon ground white pepper
- 1 dash Worcestershire sauce
- 1 dash hot sauce
- ½ (16 ounce) package frozen broccoli florets, thawed
- 1 pound jumbo shrimp, peeled and deveined
- 3 cloves garlic, minced
Instructions
- 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. 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.
- 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
- remaining 3 cloves minced 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6