This is delicious and makes a beautiful presentation. I use my 15-inch skillet and serve it from the skillet at the table. I kind of consider this my "signature dish" even though I didn't develop the recipe:

ANGEL HAIR PASTA WITH SHRIMP, SNOW PEAS
AND RED BELL PEPPER IN PARMESAN CREAM SAUCE
Adapted From Source: Nestle
Servings: 4

Tender snow peas and jumbo shrimp combine with angel hair pasta in a rich creamy Parmesan sauce. Serve with a fresh green salad and a rustic-style bread to complete the meal.

8 ounces Buitoni Angel Hair Pasta (refrigerated type)
2 medium red bell peppers, seeded and julienned
1/4 pound fresh snow peas, trimmed
1 pound jumbo shrimp, peeled and deveined
PARMESAN CREAM SAUCE:
2 tablespoons butter or margarine
1 1/2 tablespoons flour
1 1/2 cups milk (2% okay)
1/2 cup whipping cream
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon crushed garlic
1 teaspoon Crosse & Blackwell Worcestershire sauce
1 teaspoon Tabasco 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.

FOR THE PARMESAN CREAM SAUCE:
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.

TO SERVE:
Toss with hot, cooked pasta and serve immediately.

Serving Ideas: Serve with green salad and rustic-style bread.