Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta
Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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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