ANGELHAIR PASTA WITH SHRIMP

l-lk/2 tbsps. butter
l-l/2 cups milk
l-l/2 tbsps. pesto sauce
l tbsps. minced garlic
l/2 tsp. salt
Worcestershire and tabasco
l/2 red pepper cut in strips
l lb. jumbo shrimp
l-l/2 tbsps. flour
l/2 cup cream
l-l/2 tbsps. chopped parsley
l/2 tsp. white pepper
2 tbsps. grated parmesan cheese
2/3 lb. capellini
l/4 lb. snow peas, trimmed
In a saucepan over med. heat melt butter, stir in flour and cook for a few mins. until golden. Add milk and cream,
gring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper
worcester and tabasco and stir until blended. Reduce heat and keep warm stirring occasionally. Cook pasta
quickly in a large pot of boiling water until al dente. At the same time peach the pepper, snowpease and
shrimp in another pot of boiling water (2 ore 3 mins. or until just heated through. Drain the pasta mix it with the
sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and veggies and
serve immediately. Serves 4 Prodigy