Categories: Pasta, Fish/sea 
      Yield: 4 servings 
  
  1 1/2 tb Butter                          1 1/2 tb Flour 
  1 1/2 c  Milk                              1/2 c  35 per cent cream 
  1 1/2 tb Pesto sauce                     1 1/2 tb Chopped parsley 
      1 tb Minced garlic                       2 tb Grated paresan cheese 
    1/2 ts Salt                              1/2 ts White pepper 
      1 x  Worcestershire and tabasco        2/3 lb Capellini 
    1/2 ea Red pepper, cut in strips         1/4 lb Snow peas, trimmed 
      1 lb 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.