Ingredients:
16 oz. Rotini tricolor pasta or plain pasta
2 lb. bag frozen raw large shrimp, thawed, peeled and deveined
8 oz. frozen green peas
4 T. Butter, cubed
2 Cups low sodium organic chicken broth
4 tsp. cornstarch
1/2 Cup Heavy Cream
3 cloves garlic, minced
1 Lemon - juice & 2 T lemon zest
salt, pepper
parsley
1/2 Cup freshly grated Parmesan Cheese
Directions:
Preheat oven to 425 degrees F. In a 9 x 13 inch baking dish, sprayed with non-stick cooking spray, spread the pasta in an even layer. Scatter the peas and raw shrimp over the top. Top evenly with the cubed butter.
In a small bowl, combine the chicken broth and cornstarch. Whisk until nice and smooth. Add in the heavy cream.
Pour the broth and the heavy cream over the top.
Sprinkle the garlic, zest and juice of 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 50-55 minutes until the pasta is al dente.
Remove from oven and stir the dish to mix everything together.
Top with more parmesan cheese if desired.
