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!
Ingredients:
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 Recipezaar.