For those that have Tweeted or asked me on Facebook, my knee is doing well. I am hoping to start walking this week and maybe starting back at my regular exercise routine next week. Thanks for the concern.
After a week of beef and lamb in Ireland followed by a week of turkey and turkey leftover creations it was time for something different. I opted for a pasta dish, big surprise isn't it?
Shrimp and Veggie Alfredo
1/2 pound of mixed veggies, cut into bite sized pieces (I used mushrooms, red peppers, carrots and broccoli)
1/2 pound of shrimp, peeled and deveined
2 tsp canola oil
For the sauce:
1 tbs butter
1 tbs flour
3/4 cup milk
1 clove garlic, minced
1/2 cup parmesan cheese, finely grated
I used angel hair, you could use spaghetti or whatever floats your boat. Prepare according to directions on package. Plan to have the pasta ready as veggies and shrimp are finish cooking.
Heat the oil in a pan to medium high, when it shimmers add the thicker veggies (carrots and broccoli in my case). Sauté for 3 minutes then add mushrooms, cook for 1 minute. Then add the shrimp and red peppers. Cook until veggies are soft and shrimp are cooked through, 2 or 3 minutes.
When you add the shrimp are added start the sauce. Add the butter to a pan on medium heat. When the butter melts, add the flour and whisk until the flour is incorporated and the lumps are gone. Slowly add the milk, while you are whisking. The sauce should thicken. After the milk is added add the garlic and cook for another minute. Stir in the cheese and keep whisking, the sauce should get thicker. When the sauce gets thick enough for you add to the veggies and plate on top of the pasta.