Angel Hair Pasta With Shrimp and Snow Peas

Total Time
Prep 10 mins
Cook 10 mins

This is a lovely pasta dish with a creamy sauce. Shrimp and Snow peas complement each others flavors very well. Shortcut note: I keep pesto frozen in my freezer to make this. I put the veggies in a handheld strainer and poach them in the same pot as the pasta is cooking in.

Ingredients Nutrition


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


Most Helpful

My husband loved this. I omitted the tabasco and used 1 minced fresh jalapeno added to the sauce with the garlic. I also used fresh chopped cilantro instead of parsley and doubled the amount of red pepper. To cut the cholesterol a little I used 2 Cups of 2% milk and 1 Cup of cream. Great basic recipe.

andreafortunoff December 12, 2011

This was really, really good, but really rich! A nice splurge.

Candy C July 19, 2009

I thought this was really good. It took me way longer than 30 mins. I used tapitos hot sauce because I didn't have any tabasco. NOT hot in the least. Don't be scared to use it. Thank you!

Marjorie D. March 20, 2009

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