Recipe for Shrimp with Pasta and Cream Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
2 lrg cloves garlic, peeled, finely minced or crushed (or less - to taste)
4 x to 6 tablespoons Dijon mustard
Freshly ground black pepper to taste
1/4 cup half-and-half or fat-free evaporated milk
8 oz angel hair pasta
2 cup broccoli florets
2 cup zucchini, sliced into 1/2 inch rounds
1 lb large fresh shrimp, peeled and deveined or already-cooked frozen
shrimp, thawed
2 tsp extra-virgin olive oil, optional
Instructions:
Instructions: Bring a large pot of water to a boil.

In a large serving bowl, whisk together the garlic, Dijon mustard and pepper.

Whisk in the half-and-half or evaporated milk. Set aside.

When the water comes to a boil, add the pasta. Return to a boil and add the broccoli and zucchini and cook for 1 to 2 more minutes.

If using fresh shrimp, add it to the pasta pot and cook 2 more minutes or until the shrimp are pink and cooked through.

Drain the mixture into a colander; make sure pasta drains well. Pour the pasta mixture into a large serving bowl and toss with the sauce. Drizzle the olive oil over the noodles and sprinkle with the Parmesan. Serve immediately with crusty bread and a salad.

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