Ingredients

The following ingredients have 6 Servings
  • 12 ounces small pasta shells
  • 1 1/2 cups frozen green peas
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound peeled and deveined shrimp
  • 3 to 4 cloves garlic (minced, divided)
  • salt and fresh ground pepper (to taste)
  • 1 cup skim milk
  • 1 cup low sodium fat free chicken broth
  • 1/4 cup all purpose flour
  • 1/4 to 1/2 teaspoon chili powder
  • 1 cup shredded white cheddar cheese

Instruction

  • Cook pasta according to the directions on the box.
  • Place peas in a colander. Drain pasta over peas in colander.
  • In the meantime, add butter and olive oil in a large nonstick skillet and melt butter over medium heat.
  • Add shrimp and half of the minced garlic; sauté 4 minutes or until shrimp is pink.
  • In a mixing bowl, whisk together the milk, chicken broth, and flour.
  • Add remaining garlic, salt, pepper, and chili powder to the mixing bowl; whisk until well combined.
  • Stir the milk mixture into the pan with the shrimp.
  • Cook 2 to 3 minutes or until sauce is thickened.
  • Add pasta, peas, and cheddar cheese to the skillet; stir until cheese is melted and continue to cook for 2 minutes, or until heated through.
  • Remove from heat and let stand 3 minutes.
  • Stir and serve.