2 medium red bell peppers, seeded and julienned
1/4 pound snow peas, trimmed
1 pound jumbo shrimp, peeled and deveined
2 tablespoons butter or margarine
1-1/2 tablespoons all-purpose flour
1-1/2 cups milk
1/2 cup whipping cream
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon crushed garlic
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Prepare pasta according to package directions; drain. Meanwhile, bring lightly salted water to a boil in a large saucepan. Add red bell pepper and snow peas and simmer for 2 minutes. Add shrimp and poach until bright pink and just cooked through, about 3 more minutes (vegetables should be tender-crisp at this point). Drain well and set aside.
Melt butter in a large saucepan over medium heat; stir in flour and cook for a few minutes until golden. Add milk and cream; bring to a gentle simmer, continue to stir until thickened. Add Parmesan cheese, parsley, garlic, Worcestershire sauce, hot pepper sauce, salt and pepper; stir until blended.
Stir in reserved vegetables and shrimp and heat thoroughly, about 2 minutes. Toss with hot, cooked pasta and serve immediately.
Makes 4 servings.