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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is what my DH referred to as a bad meal gone good....it began as a light and healthy recipe I found in a magazine and after I made the sauce, it was so bad that I threw it out and started over. I changed it so much that it only bears a faint resemblance to the original. This is the result, not quite as healthy as the original - but it tastes a lot better! I have made it many times over the years - but never wrote it down until now ! So...here ya go! Hope you like it as much as my DH and kids do. :) Ingredients:
8 ounces pasta, uncooked (spaghetti, thin spaghetti, or fettucine) |
1/2 cup onion, chopped |
3 garlic cloves, minced |
2 tablespoons butter |
1/4 cup all-purpose flour |
1 (12 ounce) can 2% evaporated milk or 1 (12 ounce) can fat-free evaporated milk |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/2-3/4 cup swiss cheese, shredded |
1/2-3/4 cup mozzarella cheese, shredded |
1 lb shrimp, peeled and deveined, uncooked |
2 tablespoons fresh basil, minced or 2 teaspoons dried basil |
1 cup roasted red pepper, julienned |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil until tender.
3. Add flour, stirring until moistened, add milk, a little at a time, stirring constantly until smooth (works best with a whisk).
4. Stir in the seasonings.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Reduce heat; add cheese and cook until melted and incorporated into sauce.
7. Add shrimp, basil and roasted red peppers.
8. Simmer, uncovered, for 3 minutes or until shrimp turn pink.
9. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat, or spoon pasta onto serving plates and serve shrimp mixture on top.
10. Yield: 6 servings.
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