Lemon-Shrimp Pasta

Cooking for 2? This is the recipe for you. I have also doubled it for 4. It is elegant and light. Have no clue where I got the original recipe. I have had it for a very long time.

• Ready In: 35 mins
• Serves: 2

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)

Directions

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 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.