A delightful pasta dish combining tender shrimp, creamy garlic sauce, and vibrant broccoli for a satisfying meal.
Cook the angel hair pasta in a large pot of boiling salted water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a large skillet, melt half of the butter over medium heat.
Ensure the butter doesn't brown to keep the sauce light in color.
Add the flour to the melted butter and whisk until smooth.
Cook the roux for a minute to remove the raw flour taste.
Gradually whisk in the half-and-half cream, bringing the mixture to a gentle boil.
Stir constantly to prevent lumps from forming.
Stir in the Parmesan cheese, pesto sauce, minced garlic, Worcestershire sauce, salt, and pepper. Keep warm over low heat.
Taste the sauce and adjust seasoning as needed.
In another skillet, melt the remaining butter and sauté the broccoli florets for 5 minutes.
Cook the broccoli until tender but still vibrant green.
Add the shrimp and cook until they turn pink and are cooked through.
Avoid overcooking the shrimp to keep them tender.
Combine the cream sauce with the shrimp and broccoli in the skillet.
Mix gently to coat everything evenly with the sauce.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Use tongs to mix the pasta thoroughly with the sauce.
Serve the pasta warm, garnished with additional Parmesan cheese if desired.
Serve immediately to enjoy the dish at its best.
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