I love using frozen vegetables & fruit in for dinner and dessert – one of my most famous recipes is my Mom’s Peach Cobbler which uses frozen peaches! Tonight I decided to make some Shrimp Alfredo but wanted veggies to go with it – so I grabbed a bag of Birds Eye Frozen Asparagus (one of the few veggies my husband will eat) and added them to it! Voila! Dinner with vitamins!
University of California, Davis in partnership with the Frozen Food Foundation did a study about frozen vs fresh vegetables – studying and measuring the nutrients in them right after harvest, then 24 hours, then 90 days and found that frozen was generally nutritionally equal to fresh! That’s great for me – after a long day at work – it’s nice to just grab a bag of veggies out of the freezer and add them to whatever I’m making for dinner and know that I’m still getting all the nutrients as if I’d gone to the farmers market and gotten them fresh.
The alfredo dish I made was pretty simple – let’s get into that!
First you saute half stick of butter with a couple cloves of garlic. I used these cute new purple pans that I got – snazzy!
While that was melting, I grated 2/3 cup of Parmesan cheese…it’s so much better freshly grated!
I added flour, chicken broth and evaporated milk to the garlic butter mixture – once that was all whisked together – you add that delicious cheese.
I like to use raw shrimp much more than cooked – so I had to saute the shrimp up quickly. I found a bag of frozen shrimp that was tail off – woohoo for not having to pop off tails! I just threw the shrimp in a little olive oil and it cooked up in just 2-3 minutes. I like to just barely get it finished so it doesn’t get rubbery when you reheat it.
Besides frozen veggies & fruit – I love the new sides that come frozen. Larry loves rice – so throw some rice & broccoli beside a piece of steak or fish and dinner is done! Love it! They’re so convenient – in less than five minutes – you’ve got vitamins galore!
Freezing is like nature’s pause button – so it’s great when you want to use veggies that are out of season. There’s no need to double the cost for fresh – frozen has all the flavor and the nutrients!
Once the shrimp is finished – you add the shrimp to the sauce. Then add cooked pasta and your frozen veggies – this would be great with broccoli too! What I really like about this is that it’s cheesy but not too thick and rich – the chicken broth keeps it light – while the evaporated milk adds the creaminess! Good stuff! This is one of those dishes you can really customize to what your family likes! Don’t like shrimp? Use chicken. Don’t like asparagus? Use broccoli! For the pasta – just whatever you have in the cupboard – mini rotini was what I could find today – so that’s what we used!
Using frozen vegetables and fruit is great. With all the chronic diseases that people of all ages have – it is really healthy to eat a diet rich in a variety of colorful fruits & vegetables.
This Shrimp & Asparagus Alfredo was quick, simple and nutritious – sounds like a great meal to me. And I had enough leftovers for work tomorrow for both of us!
Shrimp & Asparagus Alfredo
3 c. Uncooked Pasta (Use whatever pasta you have on hand)
2 Garlic Cloves, Minced
1/4 c. Butter
1 package frozen asparagus (steam-fresh is my favorite)
1/4 c. All-Purpose Flour
1 can (14 1/2 oz) Chicken Broth
1 can (5 oz) Evaporated Milk
2/3 cup grated Parmesan cheese
2 T Greek Seasoning
1 lb Raw Medium Shrimp – Peeled, Deveined & Tails Off
2 T olive oil
- Cook pasta according to package directions.
- Meanwhile, in a large saucepan saute garlic in butter.
- Microwave asparagus according to package directions.
- Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened.
- While sauce is cooking, heat oil in a skillet. When oil is heated, add shrimp and saute for 2-3 minutes until white.
- Whisk in the Parmesan cheese until smooth. Sprinkle in Greek Seasoning. Then fold in the shrimp.
- Drain pasta. Add pasta to shrimp mixture; toss to coat. Serve immediately.