Shrimp Scampi Pasta Bake
12 oz. Rotini tricolor pasta
2 lb. bag frozen raw large shrimp, peeled and deveined
8 oz. frozen green peas
4 T. Ghee or butter, cubed
2 Cups low sodium organic chicken broth
4 tsp. cornstarch
1/2 Cup Heavy Cream
3 cloves garlic, minced
1/4 Cup freshly grated Parmesan Cheese
Preheat oven to 425 degrees F. In a 9 x 13 inch baking dish, spread the pasta in an even layer. Scatter the peas and raw shrimp over the top. Top evenly with the Ghee.
In a 2 cup liquid measuring cup, combine the chicken broth and cornstarch. Whisk until nice and smooth.
Pour the broth and the heavy cream over the mixture.
Sprinkle the garlic, zest of the whole lemon, and juice of 1/2 the lemon over the top.
Season with salt, pepper and parsley and top with the parmesan cheese.
Cover tightly with aluminum foil and bake for 30 - 40 minutes until the pasta is al dente.
Stir dish at the halfway mark. And again at the end.
Top with more parmesan cheese if desired.