This happened to me tonight! They say don’t cry over spilled milk, well what about SPOILED milk? Can I cry about that? Since I dumped a can of spoiled evaporated milk into my skillet and had to start over completely, I think I deserve a tantrum or two. I mean REALLY! Who leaves MILK on the shelf for years, and then tries to use it? Pshhht! Me, that’s who! Ok. I’m over it, moving on.
2 cups penne pasta
2 garlic cloves
1/4 cup butter
1/4 cup all-purpose flour
1 can evaporated milk (I used whole milk, for reasons we have previously covered) : )
1 can chicken broth (14 oz can)
1 lb. shrimp, peeled and deveined
2/3 cup parmesan cheese
2 tbsp parsley
1.5 tsp season salt, or seafood seasoning (whatever you have)
Cook pasta. Meanwhile, in a large skillet, melt your butter, and saute garlic. I used a microplane to do my garlic so there are no big garlic chunks. Stir in flour until well blended. It will clump up like this. Use a good whisk to keep break up the flour chunks; gradually add broth and milk (whatever kind you have that isn’t spoiled). Stir this mixture for 2 minutes or until thickened. Stir in cheese and parsley. Add shrimp, and cook to opaque.
Drain pasta, pour shrimp and sauce mixture over pasta.
Done. I managed to get dinner on the table, WITH ingredients that weren’t two years old. Hard work, but somebody’s got to do it.