Shrimp Pasta with Broccoli

2 cups frozen broccoli
1 lb. shrimp, precooked
8 oz. wheat pasta
1 stick salted butter
2 tablespoons chopped parsley
2 tablespoons bread crumbs, plain
1 cup white cooking wine
Juice of 1 lemon
2 to 3 cloves garlic, chopped

Combine butter, garlic, bread crumbs, parsley, wine, and lemon juice. Cook over medium high heat until bubbles. Turn down heat and simmer.
Cook pasta according to package directions, in the last 2 to 3 mins add the broccoli to the pasta water. Finish boiling, drain, do not rinse, set aside. Rinse shrimp well, take tails off if needed. Add the shrimp to the butter sauce to heat shrimp thoroughly. Toss in broccoli and pasta. Serve with parmesan cheese, bread, and a tossed salad.

Shrimp Bisque

3 cups water
1/2 cup chopped onion
1 cup diced potatoes
1 tbsp. chopped parsley
1 cup shredded carrots
1/2 cup chopped celery
1 to 2 pounds, peeled, raw shrimp
2 cups milk
2 tbsp. flour
8 oz. cream cheese, cut into cubes
2 tbsp. butter
1 tsp. salt
1 tbsp. worcestershire sauce
1 tsp. black pepper

Boil Shrimp until done. Take in a large saucepan or soup pot, 2 cups water with 1 cup shrimp water, add carrots, onion, celery, potatoes, salt, pepper, worcestershire sauce, and parsley. Bring to a boil, reduce heat to medium, cook covered for 15 minutes, stir in cream cheese until melted, add milk. Blend together butter and flour, add to pan. Stir in shrimp. Cook over med-low to low until mix thickens and bubbles.