Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta Recipe
Photo: Beau Gustafson
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.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 493
Caloriesfromfat 22 %
Fat 12 g
Satfat 5.7 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 39.8 g
Carbohydrate 58.7 g
Fiber 5.6 g
Cholesterol 198 mg
Iron 7.5 mg
Sodium 862 mg
Calcium 210 mg


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


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.

Gerry Mitchell,

Cooking Light

October 2005
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