Pink Alfredo shrimp and veggies

                                                     Pink Alfredo Shrimp and Veggies

Served with cheese

Served with cheese

Yesterday was farmers market.  I haven’t been in awhile, parking is a nightmare and I just stopped going.  The price difference between Publix and farmers market finally forced me to the chaos! I was saved from it though, a friend of mine lives close.  She let us park at her place and walk the few blocks.  It was nice to shop with a friend.

So I picked up some beets, onion, mushroom, green and golden zucchini, along with a TON of other stuff! When we got back I got to raid the Swiss chard in P’s yard! So here is my recipe for dinner!

On the beets; there is only one small one and it doesn’t add much flavor. It does color the sauce and onions a pretty shade of pink.  Don’t be afraid of the beet! Or if you are just don’t add it!

Ingredients

3 tbsp olive oil

1 small beet shredded or finely chopped

1 large sweet onion sliced

1 green zucchini (or 2 if you can’t get golden ones) sliced

2 small golden zucchini sliced

1 small bunch of Swiss chard

1-1 ½ pounds Shrimp peeled and deveined

2 tbsp butter

Box of pasta any cut I used the wheels

2 cups heavy whipping cream (you can substitute with milk)

2 tbsp flour

5 ounces shredded Romano or parmesan cheese (I use Romano it’s cheaper and almost tastes the same) Reserve some for the top of each plate.

 

Directions

Heat 1 tbsp oil in skillet on high heat, sauté beet and onion until the onions are slightly translucent. Transfer to a large bowl saving any oil for the next step.

Onions and beets

Onions and beets

Now add another tablespoon of oil and heat. Add the zucchini and cook until tender.  Remove to bowl with onions save any oil for the next step. Don’t stir it in though.

green and golden zucchini

green and golden zucchini

Next is the last of the oil and the mushrooms. Cook until tender too! Remove to bowl and again do not stir it or get rid of the extra oil.

baby bella mushrooms

baby bella mushrooms

Sauté’ the Swiss chard until it starts to wilt. Add it to the rest of veggies and again don’t stir and save the oil.

Swiss Chard

Swiss Chard

Start the pasta water now and cook the pasta according to the directions. In the same pan add the butter and heat until melted. Cook shrimp until pink all the way through.  Add this to top of the veggies.

Save the butter and juices from the shrimp, add the flour to it and make a roux should look like runny paste (fat and flour, used to thicken) I like my sauces a little thicker.  Cook the flour for about 1 minute.

Shrimp

Shrimp and butter

Wisk in whipping cream and cooking on medium low until thicken slightly. Add the cheese and stir to combine.  Pasta should be done now, drain it and add it to the veggies and shrimp. Pour sauce over and stir to combine.

without a sprinkle of cheese

without a sprinkle of cheese

Serve with a sprinkle of cheese!

Served with cheese

Served with cheese

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