|A sprinkle of Parmesan completes the dish.|
|Sprouts, shrimp and crab (large King Crab chunks)|
I shredded the Brussels Sprouts with a small mandolin and sauteed them in a small amount of oil with a bit of garlic. I mixed the Chipotle sauce with a cup of skim milk (calorie conscious) and added it to the sprouts. I gave the shrimp and crab a rough chop and heated them with the sprouts. I added a 1/4 c of cream (not so calorie conscious) for a bit of richness and a few tablespoons of Parmesan cheese.
I cooked the pasta and added it to the pan, tossing and coating everything. Plated in a bowl with a sprinkling of Parmesan it turned into a pretty good meal with leftovers for Friday lunch.
|I love this sauce mix but this is the last package in Omaha I can find.|
|Shredded sprouts in the cream sauce|