Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 493
  • Calories from fat: 22%
  • Fat: 12g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 39.8g
  • Carbohydrate: 58.7g
  • Fiber: 5.6g
  • Cholesterol: 198mg
  • Iron: 7.5mg
  • Sodium: 862mg
  • Calcium: 210mg

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

Preparation

  1. Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
  2. While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.
  3. Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.
  4. 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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