Creamy Shrimp Pasta

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!

Ingredients
*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
• Cherry tomatoes
•  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.

Preparation

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.

Cook pasta as directed on package when water is boiling. Add chicken broth and heavy cream to the skillet until boiling. Add shrimp and stir a few times until pink/cooked through (should be opaque). Mix in basil and Parmesan cheese and remove from heat. Reserve half of the sauce in a bowl.

Toss pasta in skillet, and serve with as much reserved sauce on top as you wish. Garnish with cracked black pepper, parmesan cheese, fresh basil, and crushed red pepper flakes.