Another
wonderful recipe I stumbled upon and tweaked just a little.
·
1 pound medium shrimp, peeled and deveined
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2 tablespoons olive oil, divided
·
salt/pepper to taste
·
8 ounces whole wheat bow-tie pasta (or penne pasta)
·
2-3 medium tomatoes diced
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1/2 cup reduced fat mozzarella cheese
·
2 tablespoons grated Parmesan
· 2 tablespoons
chopped fresh parsley leaves (optional)
·
2 tablespoons unsalted butter
·
4 cloves garlic, minced
·
1 tablespoon all-purpose flour
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1 cup heavy whipping cream
·
1 ounce light cream cheese
·
1/4 cup chicken broth, or more, to taste
· salt/pepper to taste
- Alfredo Sauce: melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently (1-2 min)
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Turn off, cover and let sit.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
- In a large pot, cook pasta
- While pasta is cooking, chop up zucchini and cook for 5-6 min (until tender) with olive oil, salt and pepper.
- Reduce oven temperature to 350 degrees F. Lightly coat an oven proof dish with oil.
- In dish, combine shrimp, pasta, tomatoes, mozzarella, zuccini and alfredo sauce. Add Parmesan on top.
- Place into oven and bake until golden brown and cheese has melted, about 10 minutes.
- Serve immediately, lightly sprinkle parmesan over top.
