Ingredients
- 4 tablespoons butter, divided
- 1 1/2 tablespoon all-purpose flour
- 1 1/2 cup milk
- 1/2 cup heavy whipping cream
- 2 tablespoons pesto (basil pesto)
- 2 tablespoons fresh parsley, chopped
- 6 cloves garlic, minced, divided
- 1/4 cup Parmesan cheese, grated (more for the top)
- 1 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper
- 1 tablespoon Worcestershire sauce
- Hot sauce, to taste
- 1 pound raw jumbo shrimp (peeled, deveined)
- 2 cups broccoli florets (light steamed)
- Angel hair pasta (cooked, any amount you want to use)
How to Make
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Step 1: In a saucepan over medium heat, melt 2 tablespoons butter; stir in flour; cook, stirring constantly, for 2 minutes. Slowly whisk milk and cream into pan; simmer, stirring constantly, until thickened.
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Step 2: Stir pesto, parsley, half the minced garlic, the Parmesan cheese, 1 teaspoon salt, pepper, Worcestershire sauce, and hot sauce into saucepan; reduce heat to low and keep warm.
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Step 3: In a skillet over medium-high heat, melt remaining butter; add shrimp and remaining minced garlic; sprinkle evenly with 1/2 teaspoon salt, and saute for 5 minutes or until shrimp are pink; do not overcook.
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Step 4: Toss shrimp, broccoli, and pasta together and pour sauce over top.
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Step 5: Top with Parmesan cheese (any amount).
We hope you enjoy this recipe!
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