Shrimp Spaghettini with Vegetables

From Whitney's blog

1/2 lb whole wheat spaghetti
Shrimp (about 20), thawed (rinse with cold water to thaw)
1 small head of fresh broccoli
1 carrot
2 stalks celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 Tbsp minced garlic
2 Tbsp butter
1 tsp Italian seasoning
Olive oil & garlic salt

Sauce:
1/4 cup butter
1 1/2 Tbsp minced garlic
Salt
Pepper
Dash of Italian seasoning
2 Tbsp flour
1 1/2 cups milk

Read all directions first - #1-3 kind of need to be started at the same time. Sauce can be done last (or started after everything else is well underway).

1. Cook spaghetti. Drain when done. Return to pot. Toss with a small amount of olive oil and sprinkle with garlic salt. Set aside.
2. In skillet put butter, shrimp, onion, bell pepper, Italian seasonings and 1 Tbsp minced garlic. Cook until shrimp turns pink. Add to spaghetti noodles.
3. Meanwhile, steam broccoli, carrots and celery. When done, add to the pot with the spaghetti, shrimp and veggies.
4. To make sauce: Saute butter, garlic and spices (I just used the same pan that I steamed the veggies in). Add flour and salt, stir for about a minute. Slowly add milk over medium heat, stirring constantly until thickened. Pour into pot with other ingredients and mix well.

Try #1 - March 5, 2010
Really creamy and delicious! I forgot to add salt, though, which it needed. We will definitely make this again!