Whole Wheat Spaghetti with Creamy Roasted Vegetables and Shrimp

You can substitute other veggies if you don't have the ingredients listed. I usually add asparagus but didn't have some on hand.


Ingredients:
1 lb Shrimp
1 Tbsp butter
3 cloves garlic, chopped fine
1/2 cup frozen peas
1 bunch fresh broccoli broken up into florets
1.2 red onion, sliced thin

2 carrots, peeled and sliced thin on the diagonal


1 tbsp olive oil, (I used light)
1 lb whole wheat spaghetti
2 tbsp butter
2 tbsp flour
Mrs Dash salt free table blend
1 cup vegetable stock, chicken stock or milk (I used milk tonight)
1/4 tsp nutmeg
cracked black pepper
2 tsp salt

Saute' shrimp and garlic in the tbsp butter until they turn pink, add peas and turn off heat; set aside.

Toss broccoli, carrots and red onion with the tbsp olive oil and spread out on a cookie sheet lined with foil. Roast in a 400 preheated oven for 30 min.


Heat 2 tbsp butter in a saucepan and when melted whisk in the flour until the flour is well mixed with the butter, making a roux. Add the veg stock, chicken stock or milk and nutmeg bring to a boil. Turn heat on simmer and whisk for 3 min until thickened. The mixture should coat the back of a spoon (see photo).

Cook spaghetti according to pkg instructions. Whole Wheat takes a little longer than regular spaghetti so you can cook it while the veggies are roasting. When the veggies are cooked, add them to the shrimp and peas, pour the sauce over them and toss with the drained spaghetti. If the sauce is too thick add a little bit of the spaghetti cooking water. Season with salt and cracked black pepper as desired.

Serves 4-6