Angel Hair Pasta with Grilled Shrimp

• 1 lb raw shrimp, peeled & deveined
• 1/2 cup olive oil
• 1/2 cup Claude's Hot & Spicy sauce
• 3 TBS. fresh chopped parsley
• 3 TBS. lemon juice
• 1 TBS. chopped garlic
• 1 TBS. tomato paste
• 1 TSP. dried oregano
• 1 TSP. salt
• 1/2 TSP. black pepper
• 1 1/2 TBS. butter
• 1 1/2 TBS. flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 TBS. grated parmesan cheese
• 1 1/2 TBS. pesto sauce
• 1 1/2 TBS. chopped parsley
• 1 TBS. Claudes Hot & Spicy Sauce
• 1 TBS. minced garlic
• 1 TSP. salt
• 1/2 TSP. white pepper splash worcestershire sauce
• 2 cups steamed broccoli florets
• 1 1/2 cups prepared angel hair pasta

Combine first 10 ingredients in ziploc bag and let marinade for 2 hours at room temperature.Soak bamboo skewers in water for 1 hour.Thread shrimp on water soaked skewers.Grill over a medium low flame for 5 min. on each side, basting frequently with reserved marinade. Remove from flame. Remove shrimp from skewers and keep warm. Melt 1 1/2 TBS. butter in saucepan. Stir in flour and cook for 2 min. Slowly stir in milk and cream and simmer, stirring constantly, until thickened. Add next 8 ingredients to saucepan and mix well. Toss shrimp, broccoli and pasta together and divide onto serving dishes. Pour cream sauce over pasta mixture. Arrange shrimp around edge of dish and serve.