Shrimp, Broccoli and Sun-Dried Tomatoes with Pasta

Beth

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 broccoli, chopped

cooking spray

1 garlic clove, minced

1 lb large shrimp, peeled and deveined

1/2 cup chicken broth

1/2 cup 1/3 less-fat cream cheese

1/2 tsp dried basil

1/4 cup parmesan cheese, grated

2 tsp lemon juice

directions

Place tomatoes and boiling water in bowl. Cover and let stand 30 min or until tender; drain and chop.

While tomatoes steep, cook pasta; drain.

Steam broccoli, covered, 4 min or until crisp-tender. Set aside.

Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add garlic to pan; saute 30 seconds. Add shrimp; cook 4 min. Add broth and cream cheese, stirring to combine; ring to a boil. Reduce heat, and simmer 2 min. Add tomatoes, broccoli, and basil; stir well. Cook 2 min or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, parmesan cheese, and juice. Serve immediately.

Source: Beth