Roasted Garlic & Veggie Shrimp Alfredo

• 1/2 lb jumbo shrimp deveined and peeled
• 1 cup heavy cream
• 1 cup (or more) shredded Parmesan cheese
• 1 1/2 cup Chicken Stock
• 1/2 sweet onion diced
• 4 Shitake mushrooms sliced
• 5 sun dried tomatoes sliced thinly
• 2 tbsp Cooking With Greens Spicy Seafood Blend
• 1 tbsp Cooking With Greens Go To Blend
• 1 1/2 tbsp Cooking With Greens No Salt Herb Blend
• 1/4 cup chopped fresh parsley
• 1 roasted head of garlic
• 5 tbsp sweet cream butter
• 2 tbsp flour

Melt half the butter in a large saucepan. Add the sun dried tomatoes, mushrooms and onion. Cooked until softened. Add roasted garlic. Sprinkle in flour.  Mix and slowly stir in chicken stock. Bring to boil and lower to simmer. Herb and Go To Blends. Slowly stir in heavy cream. Simmer until thickened. Toss Shrimp with Cooking With Greens Spicy Seafood blend and add to pan. Cook until shrimp is done. Add Parmesan.  Stir in remaining butter. Taste and re-season if necessary. Stir in parsley. Serve over pasta