Recipes

INGREDIENTS

• 8 ounces penne pasta
• 1 Box Margaritaville Sunset Shrimp Scampi
• ½ teaspoon garlic powder
• 3 tablespoons olive oil
• 1 bunch (1 pound) asparagus, tough ends removed, sliced into 3-inch pieces
• 1 shallot, thinly sliced
• 1 head broccoli, chopped into florets
• 1 red bell pepper, thinly sliced
• 1 carrot, peeled and julienned
• 1 cup frozen peas, thawed under warm water
• 1 ½ tablespoons salted butter
• ½ teaspoon dried dill
• 2 small garlic cloves, grated
• 2 tablespoons all-purpose flour
• 1 ½ cups 2% milk
• ½ cup grated Parmesan cheese, plus more to garnish

DIRECTIONS

1. Bring a salted pot of water to a boil and cook the pasta to al dente. Drain and toss the pasta with a bit of olive oil.
2. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus, shallot, broccoli, red pepper, carrot, and ½ teaspoon kosher salt. Cook for 4 to 5 minutes until asparagus is tender and bright green. Remove vegetables from pan. Add the Margaritaville Foods Sunset Shrimp and cook according to package directions. Once cooked, add peas and cook an additional 1 minute while tossing the pan occasionally. Remove from heat. Put the shrimp and vegetables in a bowl (or if the pasta is cooked, drained, and tossed with a drizzle of olive oil, you can add the shrimp right to the pasta pot). Wipe out the skillet.
3. In the same skillet over medium heat, melt the butter. Add the grated garlic and flour and whisk constantly for 1 minute, until golden. Add a splash of milk and whisk it in: the sauce will instantly become chunky. Whisk continually while gradually adding the milk. Reduce the heat and cook, whisking often until the sauce thickens, about 4 to 5 minutes. Stir in ½ teaspoon kosher salt, dill, and the Parmesan cheese until the cheese melts, then remove from the heat.
4. Add the drained pasta, vegetables, and shrimp back into the warm sauce and toss to combine. Taste and add more salt if desired. Serve warm, garnished with fresh ground black pepper and more Parmesan cheese. Leftovers store well refrigerated for up to 2 days.