Angel Hair Pasta with Garlic Shrimp and Broccoli I reduced the amount of pepper and added a bit of white wine to the sauce. Be careful because it does thicken quickly. 

Ingredients of Angel Hair Pasta with Garlic Shrimp and Broccoli

1 (12 ounce) package angel hair pasta

2 1/2 tablespoons butter, divided

1 1/2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

1 1/2 tablespoons pesto

1 1/2 tablespoons chopped fresh parsley

3 cloves garlic, minced

2 tablespoons grated Parmesan cheese

2 teaspoons salt, divided

1/2 teaspoon ground white pepper

1 dash Worcestershire sauce

1 dash hot sauce

1/2 (16 ounce) package frozen broccoli florets, thawed

1 pound jumbo shrimp, peeled and deveined

3 cloves garlic, minced

Preparation of Angel Hair Pasta with Garlic Shrimp and Broccoli

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt 1.5 tablespoons 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. 

Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.

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

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

Melt 1 tablespoon butter in a large skillet. 

Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink. 

In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.