Basil Shrimp Pasta - cooking recipe

Ingredients

8 ounces pasta, uncooked (spaghetti, thin spaghetti, or fettucine)
1/2 cup onion, chopped
3 garlic cloves, minced
2 tablespoons butter
1/4 cup all-purpose flour
1 (12 ounce) can 2% evaporated milk or (12 ounce) can fat-free evaporated milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 - 3/4 cup swiss cheese, Shredded
1/2 - 3/4 cup mozzarella cheese, Shredded
1 lb shrimp, peeled and deveined, Uncooked
2 tablespoons fresh basil, minced or 2 teaspoons dried basil
1 cup roasted red pepper, Julienned

Preparation

Cook pasta according to package directions.
Meanwhile, in a nonstick skillet, saute the onion and garlic in oil until tender.
Add flour, stirring until moistened, add milk, a little at a time, stirring constantly until smooth (works best with a whisk).
Stir in the seasonings.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add cheese and cook until melted and incorporated into sauce.
Add shrimp, basil and roasted red peppers.
Simmer, uncovered, for 3 minutes or until shrimp turn pink.
Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat, or spoon pasta onto serving plates and serve shrimp mixture on top.
Yield: 6 servings.