Pasta with Lemon Broccoli and Shrimp

I feel like I’ve said this so many time: “I wasn’t going to blog this, but—“

BUT that recipe I was ‘using’ was 100% more work than it needed to be, would’ve taken twice as long, and would’ve dirtied twice as many pans! 

So.

Here goes.

Pasta: a pound. Cook according to package directions and drain.

Two pounds of broccoli florets, trimmed.

Toss in a large bowl, cover, and microwave three minutes. Stir; cover again, and another three minutes.

Toss your drained pasta on top of the broccoli.

Shrimp, 12oz: I like to buy them frozen and peeled.

The cost of the “peeled” is offset by the “frozen.”

Toss your shrimp in a large skillet you’ve sprayed with pan spray (olive oil pan spray is my favorite. “Large” because we’re going to be using the same skilled for sauce.

Cook until they’re just barely pink; remove the shrimp from the skillet into the same bowl with pasta and broccoli.

About four tablespoons of minced garlic (adjust to taste! I just like garlic!) went in the skillet; I added about two cups of milk once that was browned.

I’m using frozen peas in this recipe, and tossed them in the sauce here to heat.

I also mixed three tablespoons of cornstarch in half a cup of milk to add to add to the sauce once it heats to a simmer.

I cut four ounces of low-fat cream cheese (they call it Neufchâtel cheese) in, along with the milk-and-cornstarch slurry. 

*And had to get out a whisk at that point!

Keep whisking until smooth and thickened. Pour over your pasta, add the lemon juice, toss and top with Parmesan, and all you’ve got left is the dishing up!

PASTA WITH LEMON CREAM BROCCOLI AND SHRIMP 

1lb Tinkanyada elbows

2lbs broccoli florets, trimmed

12oz frozen shrimp, peeled and tailed

4T minced garlic (or to taste)

2 1/2c skim milk, divided 

6oz frozen peas (1/2 of a 12oz bag)

3T cornstarch 

4oz Neufchâtel cheese

Juice of one lemon

Fresh grated Parmesan, for serving

Cook pasta according to package directions.

Steam broccoli in a large microwave-safe bowl, tightly covered. Microwave three minutes; stir; re-cover and microwave another three minutes.

Toss pasta and broccoli together in a large serving bowl.

Coat a large nonstick skillet with pan spray. Cook shrimp over medium heat until just pink. Remove shrimp from skillet; add to the bowl with pasta and broccoli.

Add garlic to skillet. While your garlic is browning, add cornstarch to 1/2 C milk; whisk well. Once garlic is browned, add remaining 2 C milk and peas to skillet.  Heat to a simmer. Add cornstarch slurry; cut Neufchâtel cheese into sauce. Whisk until smooth and thickened.

Add sauce to pasta; add lemon juice; toss well. Top with Parmesan and serve.

Servings: 7

Calories per serving: 330