Shrimp Farfalle

Shrimp Farfalle:
shrimp, broccoli, sun-dried tomatoes, mushrooms in a garlic cream sauce.

my own version of a Cooking Light recipe:
i've never made a sauce with cream cheese and this was so good! and a lot less fat and calories than heavy cream.

This recipe called for sundried tomatoes - which i used, but i think it would be better with fresh diced tomatoes added at the very end. But if you like sundried tomatoes, then the first step you do is boil 1 cup of water and place in a bowl with 1/2 cup of dried tomatoes and cover and let them rehydrate for about 30-45 minutes.

while the tomatoes steep, prepare other ingredients and start a large pot of boiling water (for pasta)

mince 2 cloves garlic, cut up 2 cups broccoli, slice about 1/3 cup basil, slice 1/2 cup mushrooms, 4oz low fat cream cheese (go ahead and set it out to soften), 1/3 cup chicken broth, 1 pound shrimp, 1/4 cup parmesan, and 1/2 lemon

Boil 3-4 cups of Farfalle (bow-tie) Pasta - set aside

start a large 2" pan on medium high heat

in another pan - steam broccoli until tender-crisp - set aside

Drain and cut up sundried tomatoes

spray pan with PAM evoo for lighter version or a tablespoon of real evoo if you aren't concerened with calorie intake.

sautee garlic for 20 seconds, throw in mushrooms for 1 minute - add shrimp for 4 minutes

add chicken broth and cream cheese bring to boil then turn heat to low and simmer for about 1 minute - add in basil, broccoli, tomatoes, 2 teaspoons lemon juice, and parmesan - stir in - add in pasta until reheated.

Plate Up and Enjoy! - garnish with fresh basil and a sprinkle of parmesan

and next time i will add fresh tomatoes in place of sundried and garnish with a few as well.