- 1 lb short pasta, eg, elbow, bow tie
- 1 lb medium shrimp, peeled and deveined
- Salt and black pepper
- ½ tsp paprika
- Juice of ½ lime
- ½ tsp pepper sauce or cayenne pepper
- 2 cups brocolli florets
- 1 small carrot, diced
- 2 – 3 tbsp olive oil
- 2 large sweet peppers, preferably red or yellow
- 2 cups fresh sliced button mushrooms
- 1 pack spinach leaves, rinsed and stems removed
- 1 large onion, diced
- 3 cloves garlic, diced
- 2 tbsp fresh green seasoning (thyme, chives, shadon beni, celery)
- 4 oz butter or margarine
- 3 – 4 tbsp flour
- 2 cups milk
- 1½ cups chicken stock
- 2 tsp mustard
- ½ cup cubes of cheese, preferably mozarella or cheddar (optional)
- Grated cheddar for top
- Breadcrumbs for top
- Cooking spray
Cook pasta just until tender, drain and set aside. Season shrimp with a little salt, black pepper, paprika, lime juice and pepper sauce or cayenne. Set aside.
Heat oil in a large pot over meduim high heat. Add the broccolli and carrots and cook for 2 – 3 minutes. Season with a little salt and pepper. Remove from pot and set aside.
Add the butter to the same pot and melt. Add the shrimp and cook for 2 – 3 mins, just until they are opaque. Remove immediately and set aside.
Add the onions, peppers and mushrooms to the same pot and let cook until tender. You may need to add a little more butter. Add the garlic, green seasoning and a little salt and pepper. Mix well.
Add the flour to the vegetables and stir for 1 – 2 minutes.The mixture will become like a paste (this is a roux). Add the milk slowly at first stirring constantly and then the chicken stock. Continue stirring until the mixture thickens. Add the mustard. Add the brocolli and carrots. Add the spinach and shrimp and mix in gently. Taste and adjust seasoning if necessary. Remove from heat. Add the pasta to the vegetable mixture and mix well.
Preheat oven to 400 degrees F. Lightly spray a baking dish with cooking spray.
Place the pasta in the dish. If using the cheese, sprinkle over the mixture and press the cheese into the mixture. Top with grated cheese and breadcrumbs.
Bake for 20 – 25 minutes or until the top is golden brown. Remove and let rest for about 5 minutes before cutting.