Basil Shrimp Pasta
13 ingredients
10 steps
Ingredients
- 8 ounces pasta, uncooked (spaghetti, thin spaghetti, or fettucine)
- 1/2 cup onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 (12 ounce) can 2% evaporated milk or (12 ounce) can fat-free evaporated milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 - 3/4 cup swiss cheese, Shredded
- 1/2 - 3/4 cup mozzarella cheese, Shredded
- 1 lb shrimp, peeled and deveined, Uncooked
- 2 tablespoons fresh basil, minced or 2 teaspoons dried basil
- 1 cup roasted red pepper, Julienned
Directions
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1Cook pasta according to package directions.
-
2Meanwhile, in a nonstick skillet, saute the onion and garlic in oil until tender.
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3Add flour, stirring until moistened, add milk, a little at a time, stirring constantly until smooth (works best with a whisk).
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4Stir in the seasonings.
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5Bring to a boil; cook and stir for 2 minutes or until thickened.
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6Reduce heat; add cheese and cook until melted and incorporated into sauce.
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7Add shrimp, basil and roasted red peppers.
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8Simmer, uncovered, for 3 minutes or until shrimp turn pink.
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9Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat, or spoon pasta onto serving plates and serve shrimp mixture on top.
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10Yield: 6 servings.
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