Week 14, Recipe 1, Broccoli Garlic and Shrimp Pasta

Ingredients:
1 lb. Raw shrimp, peeled
1 lb. Spaghetti
1 cup pasta water, reserved
1 head of broccoli*, florettes removed and stem chopped
4 cloves garlic, 3 minced, 1 smashed
1/2 large white onion*
2 Tbsp. olive oil
1/4 cup veg. broth
2 Tbsp Amish butter*
2 Tbsp all-purpose flour
1 1/2 cups whole milk
6 oz. Chevre cheese*
1/4 tsp. nutmeg
1/4 tsp. red pepper flakes
1/4 tsp. Black pepper
1/2-1 tsp. salt (or more to taste)

Put pasta water on to boil and cook spaghetti. Meanwhile, heat 1 Tbsp. oil in large skillet over medium heat. Add onion and garlic and cook 3-4 mins. Add broccoli and broth to skillet, cover and simmer another 4 mins. Remove vegetables to serving dish and cover. In same skillet heat remaining Tbsp. oil and heat with remaining clove. Add shrimp over medium heat, 3-4 minutes each side, or until just pink. Add cooked shrimp to reserved veggies and cover. Wipe out skillet and melt butter. Wisk in flour to create a roux. Slowly add milk, wisking, and cook 2-3 minutes. Add chevre cheese and pasta water (1/4 cup at a time) to good saucy consistency. Add red pepper flakes, salt and pepper, then veggie/shrimp mixture. Remove from heat. Serve atop pasta.




Points
Taste: 5 points. I think it's the nutmeg
Ingredients: 4 points
Originality: 5 points, nothing to source
Documentation: 5 points
Total: 19 points

*farmshare ingredient, see points