Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   butter
   1 1/2  tablespoons   flour
   1 1/2  cups          milk
     1/2  cup           35% cream
   1 1/2  tablespoons   pesto sauce
   1 1/2  tablespoons   chopped parsley
   1      tablespoon    minced garlic
   2      tablespoons   grated parmesan cheese
     1/2  teaspoon      salt
     1/2  teaspoon      white pepper
                        Worcestershire and Tabasco
     2/3  pound         capellini
     1/2                red pepper -- cut in strips
     1/4  pound         snow peas -- trimmed
   1      pound         jumbo shrimp

Preparation:

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, snow peas 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.