Garlic Shrimp Pasta Recipe
Hot Shrimp Pesto Pasta with Broccoli

This list may look long but chances are you have most of this stuff on hand.

1 (12 ounce) package bow tie pasta

5 tablespoons butter, divided

3 tablespoons all-purpose flour

4 cups milk

3 tablespoons pesto (or fresh basil)

3 tablespoons chopped fresh parsley

4 cloves garlic, minced

5 tablespoons grated Parmesan cheese

1 teaspoon salt

1 teaspoon ground pepper

1 teaspoon red pepper flakes (or hot sauce, optional)

1 teaspoon Worcestershire sauce (optional)

1/2 (16 ounce) package of broccoli florets

1 pound jumbo shrimp, peeled and deveined

4 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 - 10 minutes. Drain pasta collecting hot water in a large bowl. Return pasta to pot, cover, and set aside.

Place frozen broccoli into bowl with pasta water and let sit 5 minutes. Drain, return to bowl and set aside.

In a medium sauce pan, over medium-low heat, melt 1 1/2 tablespoons of butter. Stir in flour and cook for 2 minutes. Gradually stir in the milk. Simmer, stirring constantly, until thickened. Stir in the pesto, parsley, garlic, parmesan cheese, salt, pepper, Worcestershire sauce and red pepper flakes. Reduce heat to low and continue to simmer.

Meanwhile, melt the remaining butter in a large frying pan over medium heat. Saute shrimp and garlic until the shrimp are pink.

Add the shrimp and broccoli to the pot of pasta. Toss together. Serve the garlic shrimp pasta warm topped with the Parmesan-pesto sauce.