Garlicky Shrimp Alfredo

• Seafood

  • 1 lb Shrimp, medium or large

• Produce

  • 3 cloves Garlic
  • 3 tbsp Parsley, fresh

• Pasta & Grains

  • 10 oz Angel hair pasta

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground

• Dairy

  • 1 cup 1% milk
  • 3 tbsp Butter, light
  • 1 cup Mozzarella, low fat
  • 3/8 cup Parmesan

Found on recipe-diaries.com

Ingredients

• 10 oz. angel hair pasta
• 3 tbsp. light butter
• 3 cloves garlic, minced
• 1 lb. medium or large shrimp, peeled and deveined
• 3 tbsp. chopped fresh parsley
• 2 tbsp. all-purpose flour
• 1 c. 1% milk
• 1 c. shredded low fat mozzarella
• ¼ c. plus 2 tablespoons shredded Parmesan
• Freshly ground black pepper

Directions

• Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and return to pot.
• Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
• Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in ¾ cup mozzarella and ¼ cup Parmesan until creamy. Season with salt and pepper.
• Return shrimp to skillet. Add cooked angel hair pasta and toss until combined. (Add more milk if mixture is too thick.)
• Sprinkle with remaining ¼ cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesnt burn!).
• Garnish with remaining tablespoon parsley and serve.
• Makes 6 servings

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