Spicy Shrimp Pasta

Here's a recipe I found the other day that is 1) delicious, 2) easy, 3) not too unhealthy, and 4) perfect for my Le Creuset. It actually tastes a lot like shrimp version of chicken spaghetti! SO yummy!

Spicy Shrimp Pasta (adapted from Kevin & Amanda)

2 tbsp olive oil
1 1/2 lb frozen, pre-cooked cocktail shrimp, thawed, rinsed, and patted dry

2 cups diced onion
4 tbsp minced garlic
4 cups low-sodium chicken broth
2 (10 oz) cans Ro-Tel tomatoes and green chiles, Mild
1 cup whole milk
16 oz whole wheat pasta
1 teaspoon pepper

1/2 teaspoon salt
1 cup Colby Jack cheese, shredded
1/2 cup thinly sliced scallions

Preheat the broiler in your oven. 

Add olive oil to an oven-safe pot over medium high heat. Add shrimp and onions and cook until onion is soft, about 5-7 minutes. Add garlic and cook about 2 minutes longer.

Add broth, Ro-Tel tomatoes, whole milk, pasta, salt and pepper and stir. Bring to a boil, cover, and reduce heat to a simmer. Simmer until pasta is tender.

Remove pot from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly.

You can eat it right away if you and your kids are starving, but if you can wait 10-15 minutes, the sauce will thicken and it will be even creamier. Enjoy!