Roasted Shrimp and Broccoli
4 cups broccoli florets
12 oz. medium uncooked peeled and deveined shrimp
Fettuccine Alfredo
12 oz. fettuccine
1/4 cup flour of choice
1 3/4 cups chicken broth
1 tsp dried basil, 1/2 tsp each dried parsley, onion powder, salt and 1/4 tsp black pepper
Additional ingredients in directions below
Cook pasta al dente according to package directions. Meanwhile, combine 2 tbsp olive oil and 1/4 tsp each salt, pepper, garlic powder, and paprika in a small bowl. Add 2 tbsp of this mixture to a large bowl and toss with broccoli. Line broccoli on a baking sheet and bake for 4 minutes at 400F degrees. Meanwhile, add remaining oil/spice mixture to bowl and toss with shrimp. After broccoli has baked, add shrimp with broccoli and continue to roast until shrimp are opaque and broccoli is crisp tender. Then add 1tbsp each melted butter and olive oil over med-low heat in a large skillet. Add the 4-6 garlic cloves minced and sauté for 30 seconds. Sprinkle in flour and cook while stirring for 3 mins, then turn heat to low. Slowly whisk in chicken broth, then 11/2 cup milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally. Reduce heat to medium-low and stir in 1/2 cup Parmesan cheese until melted, followed by 3/4 cup mozzarella cheese until melted. Stir in 2 oz cream cheese until melted. Stir in roasted broccoli and shrimp followed by al dente pasta until well coated in sauce, adding additional milk if needed to reach desired consistency. Taste and season to taste. Garnish with optional freshly grated Parmesan Cheese, fresh parsley and lemon. .
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