Angel Hair Pasta With Shrimp and Snow Peas

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  lb large shrimp, cooked and peeled
• 1  cup milk
• 1 1⁄2 tablespoons flour
• 2  tablespoons pesto sauce
• 2  cups  fresh cream
• 1  tablespoon garlic, Minced
• 1 1⁄2 tablespoons parsley, Chopped (optional)
• 1⁄2 teaspoon salt
• 2  tablespoons parmesan cheese, Grated
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon Tabasco sauce
• 2⁄3 lb angel hair pasta
• 1⁄2  red pepper, cut in strips
• 1⁄4 lb snow peas, trimmed

Directions

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.