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1½ tablespoon Butter
1½ tablespoon Flour
1½ cup Milk
½ cup Cream
1½ tablespoon Pesto
1½ tablespoon Parsley, Chopped
1 tablespoon Garlic, Minced
2 tablespoon Parmesan Cheese, Grated
½ teaspoon Salt
½ teaspoon Pepper, White
10 1/3 ounce Capellini
½ Pepper, Seeded Cut in Thin Strips
4 ounce Snow Peas, Trimmed
1 pound Shrimp, Large
In a saucepan melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and stir until thickened. Stir in pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco 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, poach the pepper, snowpeas and shrimp in another pot of boiling water 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.
1½ tablespoon Flour
1½ cup Milk
½ cup Cream
1½ tablespoon Pesto
1½ tablespoon Parsley, Chopped
1 tablespoon Garlic, Minced
2 tablespoon Parmesan Cheese, Grated
½ teaspoon Salt
½ teaspoon Pepper, White
10 1/3 ounce Capellini
½ Pepper, Seeded Cut in Thin Strips
4 ounce Snow Peas, Trimmed
1 pound Shrimp, Large
In a saucepan melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and stir until thickened. Stir in pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco 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, poach the pepper, snowpeas and shrimp in another pot of boiling water 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.
