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Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta


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  • 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



Step 1

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.
Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.
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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