It's a Shrimp-n-Pasta Kind of Night

The hardest thing about eating "low-carb", is the winter months when all you want is comfort food - creamy, cheesy, starchy, pasta-y, potato-y....you get the point. Thankfully I realized that there is such a thing as low-carb pasta, that doesn't taste any different than regular-carb pasta, and works perfectly to fool your brain when you're craving carbs and comfort food. This recipe was thrown together after a long day and didn't take long to make at all. It's good to keep as a Backup Plan when it's been a crazy day and all you want to do is sit in front of the fire with a big bowl of starch & a giant glass of wine.

Olive oil
2-3 cloves garlic, minced
1/2 yellow onion, roughly chopped
1 lb frozen, deveined, peeled shrimp w/tails removed (1 lb-ish...I never measure)
16 oz bag frozen mixed veggies (the zucchini/cauli/brocc/carrot combo was used, but this can be whatever is on hand)
1 can chopped tomatoes, drained
1 can cannellini beans, drained/rinsed (I actually added the whole can, but it could probably be reduced a bit. These can be omitted to keep the carbs down)
4 T half & half
2 T chicken stock
Italian seasonings - thyme, oregano, rosemary, etc
S & P
1/2 box Dreamfields rotini pasta

Saute garlic and onions in olive oil, add the shrimp and cook for a minute or so, then add the veggies, tomatoes, and beans. Heat thoroughly but don't overcook the shrimp (pre-cooked can be used and added after the frozen veggies have thawed). Towards the end of cooking, add the italian seasonings, half & half and the chicken stock, and cook down a bit til thickened. Salt & pepper to taste.
Cook the pasta exactly per directions, toss together with the creamy shrimp/veg combo, and serve with a good Pinot Gris.