Creamy Shrimp Rigatoni

Creamy Shrimp Rigatoni

8 oz whole-wheat rigatoni pasta

1 tssp olive oil

2 to 3 garlic gloves

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp red pepper flakes

3 tbsp white whole-wheat flour

1 2/3 cups of 2% milk

3 tbsp grated Parmesan Cheese

1/4 tsp black pepper

Olive oil cooking spray

1 lb peeled shrimp

15 oz of cannellini beans, fresh or canned and drained

10 sun dried tomato halves packed in olive oil, drained

3 tbsp fresh basil leaves

Cook pasta according to package

In saucepan, medium heat, heat up oil, garlic, thyme, oregano, and pepper flakes and garlic until all are soft. Then add flour and stir until moist and lightly brown. Then add half of the milk and whisk until smooth and then add other half and bring to simmer, then cover and let simmer, reduce heat to low. Whisk in pepper to taste and cheese. Cover to keep warm.

In large skillet, cook shrimp and add pepper for taste. After these are cooked add them to a large bowl and add in the beans and tomatoes. Then add the cooked pasta and sauce. Stir all of it, add basil to top and serve.