Pasta with White Sauce and Shrimp
The last time I made it, I used fully cooked frozen shrimp. You can use chicken, too. It's great with no meat at all!!
If using, allow fully cooked shrimp to thaw. If you spread them out on a plate, this doesn't very take long at all. Remember to always follow the safe-handling instructions on the bag!
Cook pasta of your choice according to package directions.
While the pasta cooks, melt 3 tablespoons of butter or pour 3 tablespoons of olive oil into a sauce pan*. Mince a clove or two of garlic into the sauce pan, too**. Saute the garlic about a minute. Add a bit of dried parsley flakes and the thawed shrimp. Continue to saute these ingredients for about two minutes, just until the pre-cooked shrimp are heated through. Remove the shrimp and set them aside. Keep warm. Add three tablespoons of all-purpose flour to the liquid/butter/garlic in the sauce pan where you sauteed the shrimp. Add enough milk, cream or fat-free half-and-half to form a paste. Once the paste was smooth, add a cup of the milk, cream or fat-free half-and-half. Stir constantly until sauce is thickened. Add 1/3 cup of Parmesan cheese. Continue to stir until cheese is melted. Add salt, to taste. Drain the pasta and stir it into the sauce pan with the white sauce, tossing well to coat the noodles. Spoon onto plates. Top each serving with shrimp, chicken and/or more Parmesan cheese. This dish takes 30 minutes or less, even if your thawing your shrimp.
*For a super low-fat version of this dish, spray the sauce pan with olive oil instead of using the butter or olive oil. Continue recipe as directed. There will be liquid in the pan from the shrimp for making the paste.
**Garlic can be omitted, if you like. Sometimes I add it, and sometimes I don't.
For a complete meal, add a green salad and garlic bread.