The weekends are probably my best time to come up with new recipes and tweak and rework old ones. I thought up of this one when I was craving a pasta with a creamy sauce made from scratch and that could go well with shrimp, squash, and zucchini. I also have a special place in my heart for how pasta can come in a variety of shapes and sizes and decided to try out cavatappi pasta for the first time. Cavatappi holds the cream sauce well and its definitely going to be my new go-to pasta type for future creamy pasta recipes. For advice and suggestions on making your own delicious cream sauce from scratch, check out my "Easy Cream Sauce for Pasta" recipe here.
-1 1/2 cups raw small or medium sized shrimp (shells removed)
-1 cup chopped baby bella mushrooms or white mushrooms
-1/2 cup chopped yellow or red onions
-1/2 cup chopped carrots
-1 chopped zucchini
-1 chopped yellow squash
-1 1/2 cups cavatappi pasta
-2 tbs. olive oil for the vegetables
-2 tbs. flour
-2 tbs. butter or margarine
-2 tbs. butter or margarine for the vegetables
-3 tbs. minced garlic
-1 tbs. lemon juice
-1/2 tsp. garlic salt
-1/2 tsp. Italian seasoning
-2 cups milk
-1/2 cup grated parmesan
-black pepper and salt to taste
-Dash Salt Free Garlic & Herb seasoning
Note: For a creamier and thicker sauce, you can substitute 4 oz. cream cheese for the flour
Cook pasta and drain. Heat the olive oil in a pan and add the vegetables. Saute the vegetables and shrimp on med-high heat until they become tender about 8 minutes.
In a pot, melt the margarine or butter. Mix in the flour then slowly mix in the milk on med-high heat. Stir until the mixture begins to thicken then add the parmesan and all seasonings. Stir well and let cook for 3 minutes.
Combine pasta, vegetables, sauce and mix well. Serve and enjoy!
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