3 Tbls. butter OR margarine – divided
1 1/2 Tbls. all-purpose flour
1 1/2 cups milk – low-fat okay
1/2 cup heavy whipping cream
1 1/2 Tbls. basil pesto
1 1/2 Tbls. chopped fresh parsley
6 cloves garlic – minced, divided
1/4 cup grated Parmesan cheese – low-fat okay
1 tsp. salt
1/2 tsp. white pepper
1 splash Worcestershire sauce
hot sauce – to taste
1 lb. raw jumbo shrimp – peeled, deveined
1 tsp. salt
2 cups fresh OR frozen broccoli florets – cooked until tender
2 cups cooked angel hair pasta
In a saucepan over medium heat, melt 1 1/2 Tbls. butter; stir in flour; cook, stirring constantly, for 2 minutes.
Slowly whisk milk and cream into pan; simmer, stirring constantly, until thickened, about 10 minutes.
Stir pesto, parsley, 3 cloves minced garlic, Parmesan, salt, pepper, Worcestershire sauce, and hot sauce into saucepan; reduce heat to low and keep warm.
In a skillet over medium-high heat, melt remaining 1 1/2 Tbls. butter; add shrimp and remaining 3 cloves minced garlic; sprinkle evenly with salt, and sauté for 5 minutes or until shrimp are pink; do not overcook.
Toss shrimp, broccoli, and pasta together and pour sauce over top.