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2 1/4 cups dry Penne Pasta
1 head fresh Broccoli
1 lb shelled cooked Shrimp, any size (defrosted, if frozen)
6 Tablespoons Butter or Margarine
1/4 cup All-purpose Flour
2 cups evaporated low-fat Milk
1 cup low sodium Chicken Broth
1 cup freshly grated Parmesan cheese
Freshly ground Black Pepper, to taste
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Put on a large pot of salted water to boil; when boiling, cook penne till al dente stage and drain well. Meanwhile, wash and trim broccoli (or just use frozen), slice into bite size pieces and florets, and microwave until crisp-tender, about 3 or 4 minutes; drain well and set aside. Have cooked shrimp waiting in the fridge. In a large heavy saucepan, melt butter over medium heat. Whisk in flour, then gradually whisk in milk and stock; keep whisking to ensure the mixture has no lumps. When sauce comes to a boil, stir in parmesan cheese; when thoroughly combined, stir in broccoli and shrimp. Let mixture come back to a bubbling simmer, then let simmer for 1 or 2 minutes-- just long enough for the shrimp to warm up. Add freshly ground black pepper to taste, and stir. Turn off heat, stir in well-drained pasta, and pour mixture into an attractive serving bowl; serve hot.
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