This pasta and shrimp recipe also includes peas and peppers. It's delicious!
12 ounces dried rigatoni pasta
2 tablespoons olive oil
1 tablespoon garlic, crushed
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
1 1/2 cups english peas
1 pound shrimp, cleaned, deveined and tails removed
1 cup chicken broth
1/2 cup half and half
3 tablespoons fresh basil
salt, to taste
black pepper, to taste
Bring a large pot of salted water to a boil. Add rigatoni and cook for 10 to 11 minutes or until al a dente. Drain pasta and keep warm.
While pasta is cooking, heat the oil on medium heat, in a large sauté pan. Add the garlic and peppers and cook for 5 minutes or until tender. Add the peas and cook for another 10 minutes. Add the shrimp and cook for 2 more minutes or until they start to turn pink.
Mix in the chicken broth and half and half. Cook for a few minutes until the sauce is bubbly.
Add the cooked pasta. Cook on low until sauce starts to thicken. Sprinkle with the basil.