Skinny Garlic Shrimp & Broccoli Alfredo

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 2 cups Broccoli, frozen or fresh
  • 5 cloves Garlic

• Pasta & Grains

  • 8 oz Pasta, whole wheat

• Baking & Spices

  • 1 tbsp Flour
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 oz Cream cheese
  • 2 cups Low-fat milk
  • 1/4 cup Parmesan cheese

Found on gimmedelicious.com

Ingredients

• 8 ounces whole wheat pasta, any shape
• 2 cups frozen or fresh broccoli
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 5 cloves garlic, crushed or minced
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon flour
• 2 cups low-fat milk
• 1 oz cream cheese (2 tablespoons)
• ¼ cup freshly grated Parmesan cheese (optional)

Directions

• Cook pasta al dente according to package directions, in generously salted water. Add the broccoli just 1 minute before the pasta is finished cooking. Drain and set aside.
• While the pasta is cooking, heat a large heavy-duty pan to high heat. Add the olive oil, butter, shrimp and garlic. Season with salt and pepper. Cook the shrimp on the highest heat level for 2-3 minutes or until pink. Remove shrimp from pan.
• To the same pan, Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and parmesan and whisk until the cream cheese is fully mixed in and lump free. Taste and season with salt and pepper as needed.
• Return the shrimp, drained pasta and broccoli to pan. Gently toss until everything is fully coated in the sauce. Turn off heat and serve hot.