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After stocking up on fresh vegetables at Paddy’s Market on Sunday I was trying to think of a way I could combine most of them together. I also wanted to try out this new recipe for healthy alfredo sauce so I decided to make a shrimp and veggies dish and put it over some pasta. It turned out surprisingly well and was an overall filling and cheap meal. The recipe did take me a while since I had to wash and chop all the vegetables but you can really customize it however you want to fit with your time or taste needs.

Ingredients: (Serves 2)

Alfredo Sauce recipe is from a Ellie Krieger for Food Network Magazine recipe

1 small zucchini, chopped

About 5 full mushrooms, sliced

1/2 medium onion

1 clove garlic, chopped

1/4 of a 500g bag of spaghetti

About 9 uncooked shrimp (I bought a big bag of uncooked frozen shrimp and just separated them into a couple ziploc bags and put them back into the freezer so when I want to use shrimp in a meal I only need to defrost one bag)

A few small heads of broccoli

Olive Oil

Salt

Pepper

1/2 tablespoon flour

1/4 cup of Light Evaporated Milk (apparently this has 95% less fat than full cream)

1/2 cup low-fat milk

1/3  cup shredded parmesan cheese

I know it seems like quite a few ingredients but you really just need the basics, the spaghetti and the ingredients for the cream sauce and you can add whatever you want onto that.

Instructions:

Chop all your vegetables into the desired size and chop the garlic into tiny pieces.

Bring a pot of water to a boil and cook the spaghetti acording to the package instructions.

Put your frying pan on the stove, add about a tablespoon of olive oil and let it heat up for a minute.

Add the garlic and let it sautee for a minute.

Next add the onion and cook for 2 minutes or until they begin to get soft.

Add the zucchini and mushrooms and sautee for 2 or 3 minutes.

Make sure your shrimp are defrosted and deveined. I like to cup my shrimp in half so that it seems like there are more of them but you can use your judgement on that one.

Once the zucchini and mushrooms have cooked for a few minutes add the shrimp and continue cooking until they are pink and fully cooked.

While those are cooking put your broccoli into a microwaveable container and add a tablespoon of water, cover the container and microwave for 3 minutes.

When the broccoli is steamed and the veggie/shrimp mix is done set them aside and begin the cream sauce.

Whisk the flour and low-fat milk in a bowl. You can use the same saucepan you were just using before. Put 1 tablespoon of olive oil in the saucepan and wait about 30 seconds to make sure it’s hot. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, for 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt. 1 minute.

Once the sauce is done add the broccoli and veggie/shrimp mix and stir it all together to combine.

Add the cooked pasta to the saucepan and mix everything together for about a minute to make sure everything is still hot.

Sprinkle on some salt and pepper and enjoy!

 

 

 

 

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