Basil Shrimp Pasta
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. :)
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DIRECTIONS
- Cook pasta according to package directions.
- Meanwhile, in a nonstick skillet, saute the onion and garlic in oil until tender.
- Add flour, stirring until moistened, add milk, a little at a time, stirring constantly until smooth (works best with a whisk).
- Stir in the seasonings.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; add cheese and cook until melted and incorporated into sauce.
- Add shrimp, basil and roasted red peppers.
- Simmer, uncovered, for 3 minutes or until shrimp turn pink.
- 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.
- Yield: 6 servings.
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