Penne Alfredo with Chicken and Shrimp

I whipped this dish up because some friends were stopping by on the way home (hey pat and steve haha) I had some shredded chicken from the tacos, frozen shrimp in the freezer, whole wheat penne, and a lot of milk to use up. I made a basic white sauce (fancy name: bechamel sauce) and then flavored it for this dish. If you want some spice in this dish add a good amount of red chili flakes.

Ingredients:
2 cups shredded chicken (large pieces)
10-12 shrimp
1 1lb box whole wheat penne rigate (rigate means it has ridges)
Alfredo sauce
2 Tbs melted butter
2 tbs flour
3 cups milk
1/2 tsp grated nutmeg
2 tsp paprika
2 tsp garlic powder
1 1/2 cups grated parmesan cheese
salt and pepper

Directions:
1. Boil a large pot of water

2. In a large sauce pan saute shrimp. Drizzle about 1 tbs of olive oil and cook shrimp (over medium heat) for about 1 minute per side or shrimp are pink. Don't over cook because the shrimp will get tough. Then cut the shrimp into 2 or 3 bite size pieces. Set shrimp aside until later.

3. Now, make the sauce while the water is boiling. Melt the butter in the same pan as the shrimp (less dishes this way haha). Add the flour and whisk until it forms a thick paste (this is called a roux, remember? it thickens the sauce later) Cook this paste for about 2 minutes, stirring constantly. Add the milk and whisk to combine. Add the nutmeg, paprika, and garlic powder and cook over low heat until sauce starts to thicken.

4. Drop pasta into water. Cook according to package directions but it should be about 10 minutes.

5. Add cheese to sauce mixture and taste. Check if it needs salt and pepper and add as much as needed. Continue to cook sauce over low heat until it is the consistency you like (I mean it should look saucy and like other alfredo sauces you've had in restaurants)

6. Drain pasta when finished cooking. Add it back into the large pot. Add cooked chicken and shrimp. Pour sauce over and stir everything to combine.

7. Plate up large bowls for everyone. Maybe have some garlic bread on the side and garnish the dish with parsley or basil.