Ingredients

• 8 ounces bowtie pasta, uncooked
• 3 tablespoons unsalted butter
• 3 garlic cloves
• 1/4 cup onion, minced
• 1 pound raw shrimp
• 1/2 cup whipped cream cheese
• 1/4 cup half & half creamer
• 1/4 cup white wine
• 2 tablespoons fresh basil
• 1/8 teaspoon black pepper

Preparation

1. Shell and devein shrimp.
2. Boil 3 quarts water in a large saucepan. Add 3 cups dry bowtie pasta; cook 12 minutes, then drain.
3. While pasta is boiling, mince garlic and onion. Melt butter in a skillet over medium heat. Add garlic and onion and cook 1 minute. Add shrimp and cook until it turns orange, 1 to 2 minutes (do not overcook).
4. Remove shrimp from skillet and set aside. Reduce heat to low. Add cream cheese to skillet and stir with onion, garlic and butter to make a sauce.
5. Add half & half creamer and stir. Add the wine and stir until smooth. Return cooked shrimp to the sauce and stir to coat.
6. Drain pasta, divide onto 4 plates and top with shrimp and garlic sauce. Season with 1/2 tablespoon chopped fresh basil and black pepper.

Helpful hints

• Substitute frozen shrimp if fresh shrimp is unavailable.
• Decrease pasta to 1/2 cup for a lower calorie and carbohydrate meal.