Total Time
40mins
Prep 15 mins
Cook 25 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

This was ok, but I don't think we'll make it again. It just seemed like it was missing something, but I can't put my finger on what it is. Thanks though...

HomeMommy April 10, 2008

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