Ingredients

• ½ cup 35 percent cream
• 1 ½ tablespoons presto sauce
• 1 ½ tablespoons chopped parsley
• 1 tablespoon minced garlic
• 2 tablespoons grated parmesan cheese
• ½ teaspoon salt
• ½ teaspoon white pepper
• Worcestershire and tabasco
• 2/3 pounds capellini
• ½ red pepper, cut in strips
• ¼ pound snow peas, trimmed
• 1 pound jumbo shrimp

Directions

• Directions
• 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 until blended. 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, snow peas and shrimp in another pot of boiling water (2 or 3 minutes or until just heated through). 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.