Shrimp&Salmon Vegetable Alfredo

    One perk about being married to someone who works at a federal job, like my husband, is that they still get Columbus Day off!  So, we took a day trip up to the Show Low, AZ area and looked at some properties that we are interested in. We had such a fun day together.  Here is a slideshow of some of the sites we saw. Arizona isn't all desert! 

      We loved the meadows surrounded by the tall pines.  Some of the land is still recovering from forest fire damage in 2002.

    Next on the agenda?  I am going to share with you a simple recipe for all of you shrimp lovers out there.  Over general conference weekend, I made this Shrimp/Salmon Vegetable Alfredo and it was so delicious! And, it was a quick and easy lunch.

      Shrimp & Salmon Vegetable Alfredo
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.