Shrimp and Veggie Alfredo

The Christmas season has officially begun at my house. Annette has got the decorating well in hand. I heard Grandma got ran over by a reindeer on the radio and my company had their "holiday" party this week. Annette and I are planning a Christmas dinner party.
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.

Shrimp Alfredo Pizza

When I come up with ideas for new recipes one of 2 things usually happens. I make it and it fails miserably and you never read about it, I do have to threaten Annette never to mention it or I will make it for her again. Or I make it and it turns out good enough for me to publish and I don't have to hide behind things the next time I see you. Shrimp Alfredo Pizza was one of those recipes that I thought you may never see in print, but it actually turned out to be very good. My main concern was making an Alfredo sauce that would not be thin and run off the pizza and all over the stove. I used shrimp, asparagus and spinach on this pizza. You could use all veggies (any combination that you want) or chicken instead of shrimp.

Shrimp Alfredo Pizza

Alfredo Sauce:
1 5oz can of 2 % evaporated milk
3 oz low fat, low sodium chicken broth
3 large cloves garlic, minced
1 1/2 tbs butter
3 tbs all-purpose flour
1/4 c Parmesan cheese
Salt and Pepper to taste

Pizza Crust:
Make your favorite crust or buy one

Toppings:
2 tsp olive oil
12 oz shrimp
1 oz frozen spinach, finely chopped (you can use fresh)
6 small stalks asparagus, cut into 1" pieces
I cut some basil into ribbons and sprinkled on top for a garnish.

Preheat the oven to 425 degrees. If you have a pizza stone make sure that is on the center shelf, so it heats up.

Sauce: put milk, broth and garlic in a microwave safe bowl and heat until steaming, about 3 to minutes. Remove and let this cool for a minute or 2 before using. In a large sauce pan over low heat add butter. When butter melts add flour and whisk until mixed with butter. Then add the milk mixture slowly and whisk it while adding. Whisk this mixture until it thickens, about 2 minutes. Add the parmesan and whisk until Parmesan is melted and incorporated into milk mixture. Poor this back into bowl and set aside.

Toppings: in the sauce pan heat olive oil. Add asparagus and cook for 2 minutes, add the shrimp and spinach and cook for 1 more minute. Remove from heat.

Spread the sauce over the pizza crust. Then spread the toppings over the sauce. Then place the shrimp over the other toppings. Cook for about 10 minutes. When it comes out sprinkle with basil if using.