Shrimp, Broccoli and Sun-Dried Tomatoes

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  • Number of Servings: 4
Ingredients
1/2 cup sundried tomatoes, packed without oil1/2 cup boiling water1 1/2 cups chopped broccoliCooking spray1 garlic clove, minced1 pound large shrimp1/2 cup fat-free, less sodium chicken broth1/2 cup (4 ozs) 1/3 less-fat cream cheese1/2 teaspoon dried basil1/4 cup ( 1oz.) grated fresh Parmesean cheese2 teaspoons fresh lemon juice
Directions
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, covered, 4 minutes or until crisp-tender. Set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spary. Add garlic to pan; saute 30 seconds. Add shrimp; cook 4 minutes. Add broth 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 past, Parmesean cheese and juice. Serve immediately.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user HUDSONGIRL.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 292.4
  • Total Fat: 7.4 g
  • Cholesterol: 237.1 mg
  • Sodium: 1,303.5 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 29.9 g

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