Shrimp and Pasta

Shrimp and Pasta 12 ounces Dried Rigatoni Pasta 2 tablespoons Olive Oil 1 tablespoon Garlic, crushed 1 cup Red Bell Pepper, diced 1 cup Yellow Bell Pepper, diced 1 1/2 cups English Peas 1 pound Shrimp, cleaned, deveined and tails removed 1 cup Chicken Broth 3 tablespoons Fresh Basil Salt, to taste Black Pepper, to taste Bring a large pot of salted water to a boil. Add rigatoni and cook for 10 to 11 minutes or until al a dente. Drain pasta and keep warm. While pasta is cooking, heat the oil on medium heat, in a large sauté pan. Add the garlic and peppers and cook for 5 minutes or until tender. Add the peas and cook for another 10 minutes. Add the shrimp and cook for 2 more minutes or until they start to turn pink. Mix in the chicken broth and half and half. Cook for a few minutes until the sauce is bubbly. Add the cooked pasta. Cook on low until sauce starts to thicken. Sprinkle with the basil. Serve in bowls. Add salt and red pepper to taste.