INGREDIENTS:8 oz. small shells, or other small pasta, uncooked
2-½ cups water
1-½ cups frozen peas
10 oz. shrimp, peeled, deveined and cut in half or 18 oz. package frozen tiny cooked shrimp
1, 10-3/4 OZ. can cream of shrimp soup
¼ tsp. red pepper flakes
½ tsp. ginger
1 Tbsp. soy sauce
¼ cup green onions, thinly diced
¼ cup buttered breadcrumbs (made with about 1 Tbsp. butter)
DIRECTIONS:1. Preheat oven to 375°F.
2. In a large heavy saucepan, bring water to a boil. Add the pasta shells and boil 5 minutes.
3. Add the remaining ingredients, heat to a simmer. Cook and stir another 5 to 8 minutes. Portion into individual ramekins, top with buttered breadcnumbs and bake for 15 minutes. Serve hot.SERVINGS:6 servingsFrom:Recipe from the National Pasta Association