A quick and tasty light dinner.
6 ozs. cooked
whole wheat angel hair pasta or vermicelli
8 oz. shelled,
deveined, cooked shrimp
trimmed asparagus, steamed, cut in bite-sized pieces
3 Tbsp. olive oil (divided)
2 Tbsp flour
1 teas chicken bouillon granules
1 cup low fat milk
2 Tbsp chopped onions
1 clove garlic, chopped fine
3 Tbsp. chopped peppers
(your choice Bell, Poblano, Jalapeno)
1/4 teas. File'
1/4 cup grated cheese Parmesan or Asiago
1/4 teaspoon fresh ground pepper
In a large frying pan, heat 1 Tbsp. olive oil and add
onions, peppers and garlic. Heat until onion is tender. Remove
these ingredients to a small bowl or plate.
Add remaining oil, heat, and add flour, mixing until
bubbling, then add chicken bouillon granules. Slowly add milk, mixing to
a smooth consistency. Add grated cheese and mix in.
Add cooked shrimp, steamed asparagus pieces, and onion
mixture. Season with File', seafood seasoning and ground pepper. Heat
through and pour over pasta or serve separately with pasta.
Serve with additional grated cheese if you wish.
Serves 2 generously.