Preheat broiler to high.

Prepare shrimp according to package directions.

Meanwhile cook pasta according to directions ommitting any salt and fat called for in directions. Drain and set aside.

Meanwhile heat skillet over medium heat. Add canola oil to pan, swirling to coat pan. Add garlic to pan and cook about 3 minutes until garlic is fragrant, but do not brown garlic. Stir frequently. Stir in 1 c. chicken stock and bring to a boil. Boil for 1 minutes.

In a mixing bowl combine the rest of the stock, milk and flour. Whisk until flour is dissolved. Add milk mixture to the garlic mixture in skillet. Stir with whisk and bring to a boil. Boil for about 3 minutes or until mixture thickens. Remove from heat and add cream cheese, Worcestershire sauce, mustard, salt and pepper stirring until cream cheese is melted and mixture is smooth.

Add cheese mixture to pasta in saucepan stirring until coated. Let stand 5 minutes. Pour mixture into 6 ramekins or 2 quart baking dish coating with cooking spray.

Evenly distribute shrimp on top of the pasta.

Sprinkle pepper jack cheese on top. Broil for 3-5 minutes or until cheese is melted and just starting brown. Let stand 5 minutes before serving.