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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Cooking for 2? This is the recipe for you. I have also doubled it for 4. It is elegant and light. Have no clue where I got the original recipe. I have had it for a very long time. Ingredients:
1 teaspoon extra virgin olive oil |
2 -3 garlic cloves, minced |
8 ounces shrimp, deveined and sliced in half lengthwise |
1/2 cup frozen green pea, thawed |
1/3 cup coarsely shredded carrot |
1/2 cup reduced-sodium chicken broth |
1 tablespoon processed light cream cheese |
2 cups cooked farfalle pasta, cooked without added salt (bow tie pasta) or 2 cups fat (bow tie pasta) |
3 tablespoons grated parmesan cheese |
1/2 teaspoon grated fresh lemon rind |
1/8 teaspoon salt |
fresh ground black pepper |
fresh chives (optional) |
Directions:
1. Coat a large nonstick skillet with cooking spray.
2. Add oil and place over medium-high heat until hot.
3. Add minced garlic and saute 15 seconds.
4. Add shrimp and saute until pink.
5. Add peas and carrot.
6. Saute 1 minute, remove from skillet and set aside.
7. Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.
8. Stir in shrimp mixture, farfalle, and next 4 ingredients.
9. Cook 1 minute.
10. If desired, garnish with chives.
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