INGREDIENTS
12 oz
pasta
2 tbsp
vegetable stock
2 tbsp
flour
1 tbsp
butter
6 cloves
garlic (minced)
1 cup
vegetable stock
1 cup
heavy cream
1/2 cup
Parmesan cheese
12 oz
cooked shrimp (*I use small shrimp)
1 tbsp
fresh parsley (chopped)
salt and pepper (to taste)