Ingredients
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1 teaspoon extra virgin olive oil
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2 -3 garlic cloves, minced
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8 ounces shrimp, deveined and sliced in half lengthwise
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1/2 cup frozen green pea, thawed
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1/2 cup reduced-sodium chicken broth
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1 tablespoon processed light cream cheese
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2 cups cooked farfalle pasta, cooked without added salt (bow tie pasta) or 2 cups fat (bow tie pasta)
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3 tablespoons grated parmesan cheese
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1/2 teaspoon grated fresh lemon rind
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1/8 teaspoon salt
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fresh ground black pepper
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fresh chives
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1/3 cup coarsely shredded carrot
Instructions
- Coat a large nonstick skillet with cooking spray.
- Add oil and place over medium-high heat until hot.
- Add minced garlic and saute 15 seconds.
- Add shrimp and saute until pink.
- Add peas and carrot.
- Saute 1 minute, remove from skillet and set aside.
- Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.
- Stir in shrimp mixture, farfalle, and next 4 ingredients.
- Cook 1 minute.
- If desired, garnish with chives.