Shrimp and Pasta Primavera

At a time when the freezer and pantry were almost empty,, the following recipe was developed using available ingredients. We and our relatives like it. If you make it, let me know what you think.  

Shrimp and Pasta Primavera

1 ½ cups macaroni

Butter

Olive oil

1 carrot, peeled and julienned

¼ yellow onion cut in thin lengthwise wedges

1 tender stalk celery, thinly sliced

1 small bunch broccoli, divided into small flowerets

½ small yellow bell pepper, sliced and slices cut in ½

2 large cloves garlic, chopped

20 shrimp (50-60 count)

2 teaspoons butter

2 teaspoons olive oil

1 small can evaporated milk (2/3 cup)

¼ cup water

2 tablespoons all-purpose flour

2 tablespoons  chopped Italian parsley

Grated Parmesan cheese 

In 3 quart saucepan, cook macaroni in lightly salted boiling water according to package directions. Drain macaroni and set aside, keeping hot. 

While macaroni is cooking, in large frying pan over medium heat, melt 1 ½ teaspoons  each butter and olive oil. Saute broccoli, celery, carrot, and onion until almost tender-crisp. (Cover after a couple minutes.) Add yellow bell pepper and garlic. Saute until vegetables are tender-crisp. Add shrimp, and salt and pepper to taste. Cook a few minutes, just until shrimp are done.

In saucepan in which the macaroni was cooked, melt an additional 2 teaspoons each of butter and olive oil. Stir in flour and cook until bubbly and smooth. Whisk in evaporated milk and water. Cook, whisking until thickened and smooth. Add vegetable-shrimp mixture. Stir in parsley.

Place individual servings of macaroni in wide bowls and spread with sauce. Sprinkle librally with Parmesan cheese. Serves 2-3. 

Posted by Wanda McGee - Friday, 02/19/10, 04:08 PM - Comments - Category: Recipes