Roasted Shrimp Alfredo and Roasted Brussels Sprouts

Here I go again with the roasted veggies!! You can't stop me!! :) I wanted a different spin on shrimp, sauteed is awesome, but I've done it alot!  So I roasted it, and it came out amazingly!!

Mmmhmm, looks good, doesn't it?

To get that amazing alfredo on your table;

This takes about 20 minutes to prep and make.

1 pound medium shrimp, peeled and deveined (Leaving the tails on may be pretty, but it's annoying to eat, so leave them off, please!!)

2 tablespoons olive oil

salt

pepper

8 ounces whole wheat pasta, whatever cut you have around the house

1 small to medium clove garlic, minced

1 cup evaporated skim milk

1/2 cup freshly grated parmesan cheese

3/4 to 1 teaspoon cajun seasoning (Pre-made seasonings are usually mostly salt, so go easy with it, parmesan adds a good bit of salty flavor, as well.)

1/2 tablespoon butter

basil, cut into a chiffonade

Preheat oven to 425 degrees. In a large bowl, toss together shrimp, oil, salt and pepper to taste. Lay out in an even layer on a foil lined baking sheet coated with cooking spray. Roast until pink and firm, about 10 minutes.

Meanwhile, bring a pot of salted water to a boil and cook your pasta one  minute short of package directions, to al dente doneness.

In a small saucepan coated with cooking spray over medium heat, saute garlic until fragrant, about 30 seconds and add milk. Bring to a light bubble, reduce heat, and simmer for 5 minutes, until it begins to thicken and stir in butter, cajun seasoning, and pepper to taste. Remove from the heat and add parmesan. Drain the pasta well and toss with the sauce. Plate as prettily as you can and top with shrimp. Garnish with additional parmesan cheese and basil. Enjoy! It's very awesome!!

This recipe serves 4.

For the Brussels sprouts:

This recipe takes about 40 minutes to prep and cook.

1 pound Brussels sprouts

2 tablespoons olive oil

salt

pepper

freshly grated parmesan cheese

Preheat oven to 400 degrees. Trim any ends off of the sprouts and peel off any yellow outer leaves. Halve each one and toss in a large bowl with oil, salt and pepper. Spread out in a single layer on a foil lined baking sheet sprayed with cooking spray and roast for 30 to 35 minutes until browned on both sides, turning halfway through. Plate and top with cheese!! Mmmmm!!

This recipe serves 4.