This Creamy Dijon Alfredo Pasta with shrimp is perfect for a family dinner or an at-home date night!
Valentine’s Day is fast approaching. What are your plans? I’m planning to help my kids make a few dozen Valentine’s for school, pack heart-shaped PB&J in lunch boxes, hopefully be the recipient of some candy, and have a date night in with my husband after the kids are in bed. (That last part is pretty much the story of every night at our house.)
If having dinner at home is in your plans too, this pasta with a creamy dijon sauce would be a perfect meal. Not to make it sound less romantic, but this recipe used some leftover ingredients from other recent dinners. Remember the chive and onion cream cheese from the Steak Pinwheels and the rest of the box of pasta from the Creamy Pesto Chicken Soup? Those got put to good use in this tasty shrimp pasta dish. There is nothing more romantic than making good use of leftovers if you ask me.
I need to tell you about the dijon mustard in this recipe. I was a bit worried while I was cooking it because the mustard smelled pretty strong. I was afraid it was going to taste pretty strong too. Fortunately, the aroma was more potent than the flavor, and the finished dish had just a hint of dijon. I thought I should warn you about that so you don’t have to worry too! Whether you are flying solo, having dinner with your sweetie, or having a dinner date with the whole family, this creamy dijon alfredo pasta will fit right in!Print
- 12–14 oz. bite-sized pasta
- 1 tbsp. butter
- 1 yellow or orange bell pepper seeded and diced
- 1 large zucchini sliced into 1/4” thick half circles
- 1 tbsp. flour
- 1 1/2 c. milk
- 1 tbsp. dijon mustard
- 1/3 c. onion and chive cream cheese
- 1 pound raw peeled shrimp (around 31-40 per lb. size)
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, and drain.
- While pasta cooks, melt butter in a large skillet over medium-high heat. Add bell pepper, and saute until browning and tender, about 5 minutes. Add zucchini, and saute 2 minutes longer. (It’s OK that zucchini is still pretty raw at this point.)
- Reduce heat to medium. Sprinkle flour over vegetables, and stir to coat. Slowly add milk about 1/2 c. at a time, stirring until sauce is smooth before adding more. When all milk is added, bring sauce to a simmer, stirring often.
- Stir in mustard and cream cheese, and return to a simmer. Add shrimp, and simmer, stirring frequently, for 5 minutes or until shrimp are uniformly pink and C-shaped.
- Turn off heat, and stir in hot, cooked pasta. Serve immediately.
- Prep Time: 3
- Cook Time: 25
- Category: Main
- Cuisine: Pasta
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