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
- Salt and Pepper
- fresh chives
Directions
- 1Add oil and place over medium-high heat until hot.
- 2Add minced garlic and saute 15 seconds.
- 3Add shrimp and saute until pink.
- 4Add peas and carrot.
- 5Saute 1 minute, remove from non-stick pan and set aside
- 6Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.
- 7Stir in shrimp mixture, farfalle, and next 4 ingredients.
- 8Cook 1 minute. And serve with garnish chives.
