Rating: 4.5 stars
31 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Gerry Mitchell
Recipe by Cooking Light October 2005

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Credit: Beau Gustafson

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.

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  • 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.

Nutrition Facts

493 calories; calories from fat 22%; fat 12g; saturated fat 5.7g; mono fat 2.8g; poly fat 1.2g; protein 39.8g; carbohydrates 58.7g; fiber 5.6g; cholesterol 198mg; iron 7.5mg; sodium 862mg; calcium 210mg.
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