|2||tablespoon||butter 2 tb flour|
|1/2||cup||whipping cream, heavy cream 35%|
|2||tablespoon||grated paresan cheese|
|2||teaspoon||salt 2 ts white pepper|
|1||worcestershire and tabasco|
|2||each||red pepper, cut in strips|
|4||pound||snow peas, trimmed|
|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
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
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.