Shrimp & pasta with goat cheese cream sauce
Shrimp, 1/2 to 1 pound
Pasta, your favorite cooked according to package directions
2 tablespoons butter
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2 tablespoons flour
4 ounces goat cheese
12 ounces chicken stock
Asparagus, sliced into 1-inch pieces
1 lemon for juice
1/2 lemon for zest, or lemon peel finely grated
In a saute pan, melt the butter and then add the flour. Whisk together until bubbling. Slowly stir in chicken stock and whisk until smooth. Simmer on low heat to thicken. Stir in goat cheese and lemon zest and juice until melted and well incorporated. In separate pan, saute asparagus and mushrooms. Saute shrimp with butter, salt, pepper, and garlic up Coat the pasta with the sauce, gently spoon the asparagus, etcup around and arrange the shrimp on top.
Side dishes: Freshly baked French bread and mixed green salad with peas, carrots, raisins, almonds and red pepper with a light vinaigrette