8 ounces uncooked pasta (angel hair, penne, rotini, whatever you like!)
4 Tablespoons butter, divided
4 teaspoons flour
2 cups half-and-half cream
1/2 cup freshly grated Parmesan cheese
2 Tablespoons pesto sauce
2 Tablespoons dried minced garlic, divided
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon olive oil
4 cups fresh broccoli florets
1 pound uncooked shrimp, peeled and de-veined
Instructions:
Cook pasta according to package instructions.
Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth, then gradually add cream. Bring to a boil and cook for 2 minutes, until thickened - stirring continuously.
Reduce heat to low and add Parmesan cheese, pesto, 1 Tablespoon garlic, Worcestershire, hot sauce, salt and pepper. Keep warm.
In a large skillet, heat remaining 2 Tablespoons butter and 1 Tablespoon olive oil. Add broccoli and sauté for 5 minutes. Add shrimp and remaining 1 Tablespoon garlic. Cook, stirring often, until shrimp are done/turn pink. Stir in the cream sauce. Add the cooked pasta and toss to coat.
Nutrition Info Per Serving: Calories 601 Total Fat 38 g Cholesterol 270 mg Sodium 917 mg Potassium 837 mg Total Carbohydrate 33 g Dietary Fiber 5 g Sugars 7 g Protein 35 g