Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This top-rated shrimp-and-broccoli pasta recipe is super simple, making it perfect for busy weeknights. Dress up the meal with a glass of light pinot noir. Ingredients:
1/2 cup sun-dried tomatoes, packed without oil |
1/2 cup boiling water |
3 cups uncooked farfalle (bow tie pasta) |
1 1/2 cups chopped broccoli |
cooking spray |
1 garlic clove, minced |
1 pound large shrimp, peeled and deveined |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup (4 ounces) 1/3-less-fat cream cheese |
1/2 teaspoon dried basil |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 teaspoons fresh lemon juice |
Directions:
1. Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
2. While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.
3. Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.
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