|Nutritional Guidelines (per serving)|
Angel hair pasta or spaghetti in a creamy sauce is topped with colorful red bell pepper, shrimp, and snow peas.
Serve this dish with a tossed salad for a very special meal.
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 tablespoons prepared basil pesto sauce
- 1 tablespoons chopped parsley
- 3 cloves garlic (finely minced)
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Worcestershire sauce
- Dash Tabasco sauce
- 12 ounces capellini (angel hair pasta)
- 4 to 6 ounces snow peas (trimmed)
- 1 small red bell pepper (cut into strips)
- 1 pound jumbo shrimp
In a saucepan over medium heat, melt the butter. Stir in flour and cook, stirring, for 2 minutes.
Add milk and cream; bring to a gentle simmer and continue to cook, stirring, until thickened.
Add pesto, parsley, garlic, Parmesan cheese, salt, pepper, Worcestershire and Tabasco sauce; stir until well blended.
Reduce heat to the lowest possible setting and keep warm, stirring occasionally.
Cook pasta in boiling salted water following package directions.
While the pasta is cooking, cook the bell pepper strips, snow peas and shrimp in another saucepan in a very small amount of boiling water or stir-fry in a small amount of vegetable oil. Cook for about 3 minutes, or until vegetables are just tender and shrimp is cooked through.
Drain the pasta, mix it with the sauce and divide among four individual serving bowls.
Garnish each serving with some of the hot cooked shrimp, pepper strips, and snow peas; serve immediately.