Confetti Shrimp Pasta

Ingredients

• 16 oz Penne Pasta Cooked (I use dreamfields pasta)
• 2 tbsp Extra virgin olive oil divided
• 2 lbs. Medium shrimp peeled and deveined
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 cup Onion chopped
• 2 cloves Garlic minced
• 1 Red bell pepper sliced long and thin
• 1 cup Broccoli florets
• 1 cup Asparagus cut into 1“ pieces
• 1 (8 oz.) pkg Sliced Portabello mushrooms
• 2 tbsp. Sun-dried tomatoes packed in oil and chopped
• 2 tbsp Unsalted butter
• 2 tbsp All purpose flour I use gluten-free
• 2 cups Half and Half I use fat free
• 1/4 tbsp. Red Pepper Flakes
• 1 cup Feta Cheese I use fat free

Instructions

1. Cook your pasta and let it drain. Sprinkle the shrimp with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.
2. Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies (broccoli, asparagus) saving the tomatoes until the very end.
3. When everything is cooked, combine the veggies with the chicken in your big bowl. (I’m all about reducing dishes here) Now its time for the sauce!
4. In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.
5. Slowly add in the half and half while stirring to prevent any clumps from forming. Sprinkle in the red pepper flakes and allow to simmer until you see boiling action. Stir periodically.
6. When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melted.
7. To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the goodies in. This makes enough for 4 people.