Shrimp Alfredo with Broccoli (Jan. 13, 2010)

Here’s my version of Alfredo Sauce. It tasted delicious and filled the house with a wonderful aroma. And, when you make it from scratch, it’s healthier for you because you can control the ingredients (low fat milk vs. heavy cream, etc.). Enjoy!

4 oz. whole wheat pasta (cook according to box directions)
4 Tbsp. butter
2 cloves garlic, minced
salt & pepper to taste
1/4 tsp. dried thyme leaves
1 tsp. dried parsley leaves
1/4 c. grated parmesan (fresh is always best if you have it)
1/4 c. self-rising flour
1 1/4 c. low fat milk
1 bag of pre-cooked shrimp, tails removed
1/4 c. chopped scallions (green onions), optional
1/2 bag of broccoli, steamed

Over medium heat, melt butter, sautee garlic with salt, pepper, thyme, and parsley. Sprinkle in flour and parmesan, stirring constantly, until mixture is thick. Add in milk and allow to thicken. Add shrimp and heat through. Pour over prepared pasta or fold pasta into sauce. Garnish with chopped scallions. Broccoli may be added to the pasta or served on the side. Serves 3-4.

You could use frozen peas if broccoli is not your green veggie of choice.

Bon Appetit!

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