My husband will tell you that sauces are my specialty. We eat pasta somewhat frequently, but I aim to make sauces that vary in the protein and also include a great portion of veggies. This one features shrimp. I had a heavy pour with the broth, but it thickened up some with reheating. In the past, I’ve struggled a couple times with overcooking, but the shrimp was perfect! Hallelujah!
*note: we strive for organics + grass-fed meat/dairy
16 oz angel hair pasta
2 cups heavy cream
1 tbs olive oil
1 onion, finely chopped
- 12 oz broccoli, florets & cuts
- 5 oz shredded carrot
1 & 1/2 lbs medium shrimp, peeled & deveined
3 cloves garlic, minced
- 1 tbs lemon juice
1/4 cup dijon mustard
8 oz chicken broth
Fresh basil, chopped
- 1/3 cup shredded Parmesan cheese + additional for garnish
- 1 tsp Italian seasoning
- Crushed red pepper flakes to taste
- Salt & pepper to taste
If you leave out the dijon, broth, and extra seasonings, you’ve got a basic alfredo sauce.
Boil salted water in a 5 quart or larger pot. Heat olive oil over medium-high heat in a large skillet or pan with tall sides. Cook onion until translucent. Stir in dijon mustard, garlic, broccoli, and carrots. Season with salt & pepper.