1. 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.
2. 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.
3. 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.
4. Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
5. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (785g)|
|Recipe Makes: 4|
|Calories from Fat: 555 (40%)|
|Amt Per Serving||% DV|
|Total Fat 61.6g||82 %|
|Saturated Fat 36.6g||183 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 1050.1mg||323 %|
|Sodium 1458.9mg||50 %|
|Potassium 1360.5mg||36 %|
|Total Carbohydrate 107.8g||32 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 103.8g|
|Protein 105.1g||150 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1399
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