Lemon-Shrimp Pasta
This Italian-inspired pasta is perfect for a dinner for two, though it can easily be doubled. It combines shrimp with peas, carrot, and a light sauce made from chicken broth and cream cheese, all brightened with fresh lemon rind. The result is an elegant yet simple meal that feels special. It uses cooked farfalle pasta and is finished with Parmesan and optional chives. The entire dish comes together in just 35 minutes.
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 -3 garlic cloves, minced
- 8 ounces shrimp, deveined and sliced in half lengthwise
- 1/2 cup frozen green pea, thawed
- 1/3 cup coarsely shredded carrot
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon processed light cream cheese
- 2 cups cooked farfalle pasta, cooked without added salt (bow tie pasta) or 2 cups fat (bow tie pasta)
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon grated fresh lemon rind
- 1/8 teaspoon salt
- fresh ground black pepper
- fresh chives (optional)
Method
- Prepare a large nonstick skillet by coating it with cooking spray.
- Pour in the oil and heat the skillet until it is hot.
- Place the minced garlic into the skillet and cook it for 15 seconds.
- Introduce the shrimp and cook them until they turn pink in colour.
- Put the peas and carrot into the skillet with the shrimp.
- Cook the mixture for 1 minute, then transfer it from the skillet and set it aside.
- Pour the broth into the skillet and add the cream cheese. cook for 3 minutes or until the cheese has melted, whisking continuously.
- Mix the reserved shrimp and vegetables, the farfalle pasta, and the next four ingredients into the skillet.
- Continue to cook everything together for 1 minute.
- You may choose to add a garnish of fresh chives before serving.
Nutrition (per serving)
Sodium1032400 mg
Recipe details
CategoryAustralian
Cuisineitalian
AuthorPaulaG
