Recipe - Angel Hair Pasta With Shrimp

1 One half tablespoon Butter
1 One half tablespoon Flour
1 One half cup Milk
One half cup 35 per cent cream
1 One half tablespoon Pesto sauce
1 One half tablespoon Chopped parsley
1 tablespoon Minced garlic
2 tablespoon Grated paresan cheese
One half teaspoon Salt
One half teaspoon White pepper
Worcestershire and tabasco
2/3 pound Capellini
One half Red pepper, cut in strips
One fourth pound Snow peas, trimmed
1 pound Jumbo shrimp

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini