Creamy Pesto Garlic Shrimp Pasta
(Recipe from allrecipes.com | photos from me!)
8 ounces uncooked angel hair pasta (I used thin spaghetti)
3 tablespoons butter, divided
4-1/2 teaspoons all-purpose flour
2 cups half-and-half cream
1/4 cup grated Parmesan cheese
2 tablespoons prepared pesto sauce
2 tablespoons minced garlic, divided
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce (I substituted 1/8 tsp red pepper flakes)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh broccoli florets (I used frozen)
1 pound uncooked medium shrimp, peeled and deveined
Cook the pasta according to the package directions. Meanwhile, in a large saucepan, melt 4-1/2 teaspoons butter over medium heat. Stir in flour until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the grated Parmesan cheese, pesto sauce, 1 tablespoon garlic, Worcestershire sauce, hot pepper sauce, salt and pepper. Keep warm over low heat.
In a large skillet, saute broccoli in remaining butter for 5 minutes. Add shrimp and remaining garlic; cook and stir until shrimp turn pink. Stir in the cream sauce. Drain pasta; add to shrimp mixture and toss to coat.
Husband rating: A
He likes shrimp but usually prefers chicken in his pasta.
Wifey rating: A+
I love creamy pastas and shrimp so this was so good! Definitely will make again!