Lemon-Shrimp Pasta

By Keyingredient Staff

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

• Nonstick cooking spray
• 1 teaspoon extra virgin olive oil
• 2 to 3 garlic cloves, minced
• 8 ounces shrimp, deveined and sliced in half lengthwise
• 1/2 cup frozen green peas, thawed
• 1/3 cup carrots, coarsely shredded
• 1/2 cup reduced sodium chicken broth
• 1 tablespoon processed light cream cheese
• 2 cups cooked farfalle (bowtie) pasta, cooked without salt
• 3 tablespoons Parmesan cheese, grated
• 1/2 teaspoon fresh lemon rind, grated
• 1/8 teaspoon salt
• Fresh ground black pepper to taste
• Fresh chives, chopped (Optional)

Preparation

Step 1

Coat a large nonstick skillet with cooking spray.

Add oil and place over medium-high heat until hot.

Add minced garlic and sauté 15 seconds.

Add shrimp and sauté until pink.

Add peas and carrots. Saute 1 minute, remove from skillet and set aside.

Add broth and cream cheese to skillet. Cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.

Stir in shrimp mixture, farfalle, and next 4 ingredients. Cook 1 minute.

Garnish with chives, if desired.