Capellini With Shrimp



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Tablespoons   butter
   1 1/2  Tablespoons   flour
   1 1/2  Cups          milk
     1/2  Cup           cream
   1 1/2  Tablespoons   Pesto Sauce
   1 1/2  Tablespoons   chopped parsley
   1      Tablespoon    minced garlic
   2      Tablespoons   parmesan cheese -- grated
     1/2  Teaspoon      salt
     1/2  Tsp           pepper
     1/2  Teaspoon      tabasco sauce
   1      Tablespoon    worcestershire sauce
     2/3  Pound         capellini
     1/2                red pepper -- cut in strips
     1/4  Pound         snow peas -- trimmed
   1      Pound         jumbo shrimp

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, snowpeas 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. 

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