Ingredients
-
1
-
2 - 3
-
8
-
1/2
-
1/3
-
1/2
-
1
-
2
-
3
-
1/2
-
-
-
-
-
Directions
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.,Beautiful light but filling meal for a summer day. Loads of flavor and quick and easy to make. Works very well with gluten free noodles.,Light, flavorful, delicious. I expected it to be more creamy but found it to be so full of flavor that I didn’t really miss it. Be careful not to burn the garlic at the beginning (I missed the cue of using medium high heat and scorched mine — yuck. Threw it out and started over. Love the peas and carrots in it – nice balance. Garnished mine with a handful of parsley (I love parsley). Good find, thanks.
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Steps
|
1
Done
|
Coat a Large Nonstick Skillet With Cooking Spray. |
|
2
Done
|
Add Oil and Place Over Medium-High Heat Until Hot. |
|
3
Done
|
Add Minced Garlic and Saute 15 Seconds. |
|
4
Done
|
Add Shrimp and Saute Until Pink. |
|
5
Done
|
Add Peas and Carrot. |
|
6
Done
|
Saute 1 Minute, Remove from Skillet and Set Aside. |
|
7
Done
|
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
Done
|
Stir in Shrimp Mixture, Farfalle, and Next 4 Ingredients. |
|
9
Done
|
Cook 1 Minute. |
|
10
Done
|
If Desired, Garnish With Chives. |
