Rating: 3.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 4
Recipe by Cooking Light June 2011

Gallery

Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 6 quarts water to a boil in a saucepan. Add 1/2 teaspoon salt and pasta; cook 5 minutes. Add broccoli; cook 3 minutes or until pasta is al dente. Drain through a sieve over a bowl, reserving 1/2 cup pasta water.

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  • Melt butter in a Dutch oven over medium-high heat. Add onion and mushrooms to pan; sauté 5 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Add 1/2 teaspoon salt, shrimp, and carrot; sauté for 3 minutes, stirring occasionally. Add pasta mixture, 1/2 cup pasta water, cream cheese, and pepper to pan; cook for 3 minutes or until cheese melts and shrimp are done, stirring occasionally.

  • Sustainable Choice: Look for the Marine Stewardship Counsel stamp to ensure you're making an eco-friendly choice.

Nutrition Facts

501 calories; fat 16.3g; saturated fat 9.4g; mono fat 3.9g; poly fat 1.2g; protein 32.2g; carbohydrates 57g; fiber 5.6g; cholesterol 171mg; iron 4.8mg; sodium 691mg; calcium 136mg.
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