Pasta Light/1998

Macaroni with Shrimp and Tomato Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes 25 minutes 558 2.1gm 9gm 779mg 82gm 36gm 246mg


INGREDIENTS:
12 ounces elbow macaroni 2 tablespoons flour 1-1/2 cups low-fat (1%) milk
8-ounce can no-salt-added tomato paste 1 teaspoon salt 1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground ginger 1/2 cup frozen peas
2 tablespoons light sour cream 1 tablespoon olive oil 2 cloves garlic, minced
1 pound large shrimp, sheeled and deveined 3 tablespoons chopped fresh parsley (optional) 2 tablespoons snipped fresh chives (optional)
2 plum tomatoes, coarsely chopped



1 Heat a large pot of water to boiling, and cook the macaroni until just tender. Drain well.
2 Meanwhile, place the flour in a medium saucepan over medium heat, and gradually whisk in the milk. Bring to a boil and cook, whisking constantly, until the mixture is slightly thickened, about 4 minutes. Whisk in the tomato sauce, tomato paste, salt, thyme, pepper, and ginger. Stir in the peas and cook until the peas are just heated through, about 2 minutes. Remove from the heat and whisk in the sour cream.
3 In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the garlic and cook, stirring frequently, until tender, about 2 minutes. Add the shrimp and cook, stirring frequently, until the shrimp are almost opaque, about 3 minutes. Stir in the tomato mixture, parsley, and chives, reduce to a simmer, and cook until the shrimp are just opaque, about 1 minute longer.
4 Transfer the shrimp mixture to a large bowl, add the pasta and tomatoes, and toss to combine. Spoon the macaroni mixture into 4 shallow bowls and serve.

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