Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta
4 servings (serving size: 2 cups)
Photo: Beau Gustafson
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
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
How to Make It
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.
Forgot to mention that I added crushed red pepper at the end; almost seems as if they forgot to include this essential condiment. Also, don't bother steaming the broccoli, just dump it in the water before you cook the pasta and fish it out with a slotted spoon or spider strainer. I dropped the broccoli in a small ice water bath to stop the cooking, but it's not essential. Asparagus would be an excellent broccoli substitute. Either way, double the green vegetable. I had no shortage of sauce following the recipe as-is; I suspect people aren't measuring correctly.
After reading the reviews I made this recipe for company and it was AMAZING. I followed the advise of others and doubled the sauce recipe and also added a dash of red pepper and it worked out perfect. I had nothing but compliments and was asked for the recipe. A KEEPER.
A keeper; surprised to find a new recipe to add to the repertoire. Easy to have all the ingredients on hand, and it's one of those recipes where the end result tastes better than you'd expect the sum of the parts. Well now that I really think about that critically, I think most recipes would pass that test. Raw flour is pretty awful, but add some sugar, eggs, and chocolate chips and baking soda, and well... I digress.
We are still salivating over this recipe. Doubled the broth but increased the low fat cream cheese to 3/4 cup. Doubled the broccoli and used 5 oz uncooked while wheat farfalle. This was a one dish recipe for us. Delish!
This got mixed reviews. I loved it; my DH could barely eat it. The only changes I made were to use kale in place of the broccoli and to delete the basil because I didn't have any. I agree with other reviews: it was dry as written. I should have added more water, perhaps some of the pasta water, to it. Still, I thought the flavors were perfect. Since my husband didn't care for it, I'll not take the chance of serving it to guests. I am looking forward to having the leftovers tomorrow.
SO good!!! Made this tonight - added a bit more broth [a cup total], an extra 1/4 c of cream cheese and a tad more parm cheese. Also chopped up some shallots & added them to the garlic in the beginning and extra made broccoli. Came out GREAT!! Hubby & I were licking our plates in the end!