Shrimp and Bow-Tie Casserole

I haven't been cooking lately, because of the heat, but I have decided to start up again!  I also have decided to use my 300 calorie cookbook more!  I looked through it and saw this recipe and it sounded great!  Well, turns out, it is great!  This was very simple to make and well worth cooking in the heat!

Shrimp and Bow-Tie Casserole

Yields: 5 servings  290 calories

3 Cups uncooked bow-tie (farfalle) pasta (16 oz)
3 Tbsp. onion soup mix and dip mix
2 Cups fat free (skim) milk
1 lb. cooked deveined peeled medium shrimp, thawed if frozen, tails removed
1 1/2 Cups frozen baby peas
1/2 Cup shredded Havarti cheese (2 oz)
1/4 tsp. paprika

Heat oven to 350 degrees.  Spray 2-quart  casserole with cooking spray.
Cook and drain pasta as directed on package. Place pasta in casserole.  In same saucepan, heat soup mix and milk over medium heat just to boiling, stirring continuously.  Pour over pasta.  Add shrimp and peas; stir gently to mix.  Sprinkle with cheese and paprika.
Cover; bake 35-45 minutes or until thoroughly heated and bubbly around edges.

I added something to this recipe that was much needed in my opinion.  It needed a crunch!  I added some round Ritz butter crackers, crushed up to the top and before I served it, I added a little more shredded Havarti cheese.  I would also make sure the milk and onion soup mixture thickens up more before I put it on the noodles!  Enjoy!