Lemon-Shrimp Pasta
(Makes 2-3 servings)
This dish is light but very flavorful! I made it vegetarian by omitting the shrimp, but I'm sure it would be great with it, too!
1 teaspoon extra-virgin olive oil
2-3 cloves garlic, minced
8 ounces shrimp, deveined and sliced in half lengthwise
1/2 cup frozen green peas, thawed
1/3 cup coarsely shredded carrots
1/2 cup reduced-sodium chicken broth
1 Tablespoon soy cream cheese (I use Tofutti Better than Cream Cheese)
2 cups cooked farfalle (bow tie) pasta, cooked without added salt or fat
3 Tablespoons grated parmesan soy cheese
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
fresh ground black pepper
fresh chives (optional)
1. Coat a large nonstick skillet with cooking spray.
2. Add oil and place over medium-high heat until hot.
3. Add minced garlic and saute 15 seconds.
4. Add shrimp and saute until pink.
5. Add peas and carrot.
6. Saute 1 minute, remove from skillet and set aside.
7. Add broth and soy cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.
8. Stir in shrimp mixture, farfalle, and next 4 ingredients.
9. Cook 1 minute.
10. If desired, garnish with chives.
Adapted from a recipe by PaulaG on www.recipezaar.com
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