CREAMY SHRIMP AND PASTA
From Prevention. This isn't the most attractive pasta sauce I've ever made, but it sure is yummy! It is a great use for cooked shrimp, which I often find on sale. The original recipe calls for snow peas instead of green beans (add to pan with shrimp, don't boil) and roasted red peppers instead of fresh. I was worried at first that there was too much thyme, but it comes out nicely in the end.
Provided by smellyvegetarian
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta according to package directions. In the last three minutes add green beans. Drain all together.
- Meanwhile, in a medium saucepan, combine the broth, onion, garlic, red pepper (if using fresh), thyme, salt, and black pepper. Bring to a boil over medium-high heat.
- In a measuring cup, whisk together the milk and flour until smooth. Whisk into the broth mixture. Reduce the heat to medium and cook, stirring often, for 5 minutes, or until the mixture thickens and begins to boil. Cook, stirring, for 1 minute.
- Add the shrimp (along with snow peas and roasted red peppers if you opt for the original recipe). Cook, stirring, for 3 minutes, or until the shrimp is heated through.
- Toss the pasta and bean mixture with sauce, season to taste with kosher salt, and serve immediately. Garnish with fresh parmesan cheese, if desired.
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