Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 T Butter 1/2 t Salt
1 1/2 T Flour 1/2 t White pepper
1 1/2 c Milk 1 x Worcestershire and tabasco
1/2 c 35 per cent cream 2/3 lb Capellini
1 1/2 T Pesto sauce 1/2 ea Red pepper, cut in strips
1 1/2 T Chopped parsley 1/4 lb Snow peas, trimmed
1 T Minced garlic 1 lb Jumbo shrimp
2 T Grated paresan cheese

In a saucepan over medium heat, melt butter, stir in flour and cook
for a few minutes until golden. Add milk and cream, bring to a
gentle simmer and continue to stir until thickened. Add pesto,
parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco,
and stir until blended. Reduce heat and keep warm, stirring
occasionally. Cook pasta quickly in a large pot of boiling water (3
to 4 minutes, or until al dente). At the same time, poach the pepper,
snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes,
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 vegetables, and serve immediately.

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