Pasta with Shrimp and Brocolli Cream Sauce

Pasta is tossed with sautéed shrimp and steamed broccoli, and topped with a rich garlicky cream sauce.

12 oz capellini (angel hair) or other long pasta
2½ Tbsp. butter, divided
1½ Tbsp. all-purpose flour, unbleached
1½ cups milk
½ cup heavy cream
1½ Tbsp. pesto
1½ Tbsp. fresh parsley, chopped
3 cloves garlic, minced
2 Tbsp. Parmesan cheese, grated
2 tsp. sea salt, divided
½ tsp. ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
1 cup broccoli florets, chopped
1 lb jumbo shrimp, peeled and deveined
3 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 7-8 minutes or until al dente; drain.

Melt 1½ Tbsp. butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 tsp. salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.

Meanwhile, place broccoli in a steamer over 1" of boiling water, and cover.

Cook until tender but still firm, about 2-6 minutes. Drain.

Melt 1 Tbsp. butter in a large skillet. Sauté shrimp, remaining 3 cloves minced garlic, and 1 tsp. salt for 5 minutes, or until shrimp are pink.

In a large bowl, toss pasta, shrimp and broccoli and sauce.

Makes 4-6 servings.