Carrot Cream Pasta w/ Shrimp

Name: Carrot Cream Pasta w/ Shrimp
Total time: 3600 s
Yield: 6 people
Cuisine: American
Ingredients: 2/3 lb carrots; 1 large onion; 1 small potato; 1 lb pasta; 1 lb shrimp, cooked, de-shelled, deveined; 15 oz. can coconut milk; 1/4 cup sweet white wine; 1/4 cup olive oil; 2 tbsp Mrs. Dash seasoning; 2 tsp Seasoned salt; 2 tsp Black pepper; 2 tsp Garlic powder; 2 tsp Paprika; 2 tsp Parsley; 2 tsp jarred garlic; Spray olive oil

Blair Webster-Urton @bwharold2008

My husband found this recipe online with the main ingredient being pumpkin, but since we couldn't find a reasonably priced pumpkin, carrot was the best option.

Blair Webster-Urton @bwharold2008

My husband found this recipe online with the main ingredient being pumpkin, but since we couldn't find a reasonably priced pumpkin, carrot was the best option.

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Ingredients

1 hour

6 people

2/3 lbcarrots
1large onion
1small potato
1 lbpasta
1 lbshrimp, cooked, de-shelled, deveined
15 oz.can coconut milk
1/4 cupsweet white wine
1/4 cupolive oil
2 tbspMrs. Dash seasoning
2 tspSeasoned salt
2 tspBlack pepper
2 tspGarlic powder
2 tspPaprika
2 tspParsley
2 tspjarred garlic
Spray olive oil

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Steps

1 hour

1

Chunk the veggies and lay out on a baking sheet. Spray them with the oil and then season liberally with all of the dry seasonings except parsley.
2

Bake at 350° until the carrots are fork tender.
3

Remove the tray from the oven and add the veggies, any liquid, and the roasted seasonings from the pan to a blender with the coconut milk, wine, olive oil, parsley, and jarlic (jar minced garlic) Blend until smooth.
4

Boil the pasta and when just about finished, add the shrimp to the pot.
5

When the shrimp is cooked and the pasta is done, drain most of the water then add the blended sauce to the pot and mix thoroughly. Serve with a crunchy bread.