Peel 1 lb of shrimp
Chop 4 cloves Garlic
2 T. chopped parsley
Brown in 3 T. of butter(about 2 min. per side) in an oven proof skillet.
Remove the shrimp to a bowl and reserve. To the buttery juices, add:
2 T. butter
2 T. flour (mix in gradually, blending to avoid lumps)
1 c. milk
1/2 c. chicken broth, or water will work.
Stir in to melt, 3/4 c. shredded mozzarella cheese and 1/4 c. grated Parmesan.
Now add to this:
1 sliced and halved zucchini,
1 c. flaked, cooked salmon. (Fresh is best, but you can use canned as I did this time.)
2 medium chopped tomatoes
Salt and pepper to taste
Simmer all together for just a couple of minutes while you turn the oven on to 350 to warm up.
Return the shrimp back to the skillet and add 10 oz. of cooked pasta shells. Mix all together. Top with another 1/4 c. mozzarella and 1/4 c. Parmesan. Put the pan into the oven for about 10 minutes, until it is all melted and bubbly! Serve with sliced french bread.
So addictive and delicious.