We love when pasta night comes around. Pasta is one of my favorite things to cook - It lends itself to music and a glass of wine. Tonight it was our newly acquired Born to Run CD (we have tickets to the Boss in November, so this may be a recurring theme!).
I am trying to get more broccoli in our meals and with the shrimp in it for my seafood fanatic, plus the low cal creamy sauce, this recipe seemed to fit the bill.
The most time consuming part of this dish was chopping the fresh broccoli (which could be taken out all together if frozen broccoli was used.). Once the ingredients were laid out, the dish came together in 15 minutes. It was full of flavor, Bo loved it, and it was healthy. Seems like the perfect meal!
Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta (Adapted from Cooking Light)
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup boiling water
3 cups whole wheat corkscrew pasta
1 1/2 cups chopped broccoli
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
1/2 cup white wine
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 teaspoons fresh lemon juice
Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.
Steam broccoli with a teaspoon of water in the microwave for 2 minutes or until crisp-tender. Set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add wine and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.