Carrots, Peas and Cheesy Pasta with Shrimp

I've had this recipe from Rachael Ray in my "archive" for awhile, and am just now getting around to making it. It definitely needed some modification to make it lower in fat and calories. I made some changes, but this meal is still pretty high in calories- save it for a work out day!


Carrots, Peas and Cheesy Pasta with Shrimp
adapted from Rachael Ray

Makes 2 servings

Ingredients

1	tsp Salt
1/4	lb small pasta shells
4	oz light cream cheese
1	small onion, peeled and sliced
1/2	lb cooked frozen shrimp, thawed
1/2	tablespoon extra-virgin olive oil
1	tablespoons Smart Balance Light
1	garlic cloves, smashed
1	tablespoons all-purpose flour
1/2	cup chicken broth
3/4	cups fat free milk
5	oz frozen peas and carrots, thawed
1/2	cup freshly grated Parmigiano-Reggiano cheese
1/2	tsp ground pepper

Directions

1. Put a large pot of water on to boil and cover it with a lid so the water comes to a boil fast. When the water boils, add salt and the pasta shells and cook until the shells are almost done, 7 to 8 minutes; they should still have a little bite to them. Drain the pasta.
   
   
2. Remove the foil wrapping from the cream cheese, place the cheese in a microwavable bowl and soften in the microwave, on high, for 30 seconds.
   
   
3. Heat a medium saucepan over medium heat. Add the EVOO, 1 turn of the pan, and the butter. When the butter melts into the EVOO, scrape the onion and its juice into the butter and add the garlic and shrimp, then cook for 3 minutes. Using a fork, remove the big hunks of garlic. (The flavor of the garlic goes all through the butter and oil as soon as it heats up.) Continue sauteing until the shrimp are heated through.
   
   
4. Sprinkle the flour into the pan and cook over medium heat for 1 minute, stirring continuously. Whisk in the broth and then the milk. Let the liquid come up to a bubble, then mix in the cream cheese until it melts and blends into the milk and broth completely.
   
   
5. Stir in the veggies and simmer over low heat for 5 minutes. Stir the grated Parmigiano- Reggiano cheese into the sauce and remove the pan from the heat. Season to taste with salt and pepper.
   
   
6. Return the hot pasta to the pot it was cooked in and add the sauce with the veggies. Stir together and add more cheese, salt and pepper, if desired. Place the pasta in bowls and top with the chives.

Nutrition Facts

Serving Size 528.9g

Amount Per Serving

Calories 644 Calories from Fat 210

% Daily Value*

Total Fat 23.3g 36%

Saturated Fat 11.3g 57%

Cholesterol 328mg 109%

Sodium 2623mg 109%

Total Carbohydrates 66.1g 22%

Dietary Fiber 5.1g 20%

Sugars 14.2g

Protein 44.2g

Vitamin A 160% • Vitamin C 15% Calcium 63% • Iron 8%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.