Lemon-Shrimp Pasta

By PaulaG on April 19, 2004

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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)

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.