12-14 oz. bite-sized pasta
1 tbsp. butter
1 yellow or orange bell pepper, seeded and diced
1 large zucchini, sliced into 1/4" thick half circles
1 tbsp. flour
1 1/2 c. milk
1 tbsp. dijon mustard
1/3 c. onion and chive cream cheese
1 pound raw peeled shrimp, (around 31-40 per lb. size)

12 -14 oz. bite-sized pasta 1 tbsp butter 1 yellow or orange bell pepper, seeded and diced 1 large zucchini, sliced into 1/4" thick half circles 1 tbsp flour 1 1/2 c. milk 1 tbsp dijon mustard 1/3 c. onion and chive cream cheese 1 pound raw peeled shrimp, (around 31-40 per lb. size)

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, and drain.

2. While pasta cooks, melt butter in a large skillet over medium-high heat. Add bell pepper, and saute until browning and tender, about 5 minutes. Add zucchini, and saute 2 minutes longer. (It's OK that zucchini is still pretty raw at this point.)

3. Reduce heat to medium. Sprinkle flour over vegetables, and stir to coat. Slowly add milk about 1/2 c. at a time, stirring until sauce is smooth before adding more. When all milk is added, bring sauce to a simmer, stirring often.

4. Stir in mustard and cream cheese, and return to a simmer. Add shrimp, and simmer, stirring frequently, for 5 minutes or until shrimp are uniformly pink and C-shaped.

5. Turn off heat, and stir in hot, cooked pasta. Serve immediately.