Eating Healthy on a Budget

Monday, March 16, 2009

Shrimp Spaghettini with Veggies

Makes: 4-6 Servings
Leftovers: Normally extra/reheats okay
Freeze: No
Prep/Cook time: 30 mins

About 20 Shrimp
Spaghetti Noodles ( I prefer whole wheat)
1 Small head of fresh Broccoli
2 Carrots chopped
2 Stalks Celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tbls minced garlic
2 tbls butter
1 tsp italian seasoning
Olive oil & garlic salt
1/8 cup butter
1 tsp minced garlic
Dash of italian seasoning
1 tbls flour
3/4 cups milk

Instructions: Thaw Shrimp (de-tail if necessary). Cook spaghetti according to instructions. I use about 1/3 of a package of raw spaghetti. Drain when done. Place in large bowl. Toss with a small amount of olive oil. Set aside.

In small pan put butter, shrimp, italian seasonings and 1 tbls minced garlic. Cook until shrimp turn pink. Add to spaghetti noodles.

Meanwhile steam broccoli, carrots, onion, bell pepper and celery. When done add and toss into the bowl with the shrimp and pasta.
To make sauce: Saute butter, garlic and spices. Add flour- stir for about a minute. Over medium heat slowly add milk stirring constantly.
Pour over noodles and veggies.

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