Ingredients

• 1 teaspoon extra virgin olive oil
• 2 -3 garlic cloves, minced
• 8 ounces shrimp, deveined and sliced in half lengthwise
• 1/2 cup frozen green pea, thawed
• 1/3 cup coarsely shredded carrot
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon processed light cream cheese
• 2 cups cooked farfalle pasta, cooked without added salt (bow tie pasta) or 2 cups fat (bow tie pasta)
• 3 tablespoons grated parmesan cheese
• 1/2 teaspoon grated fresh lemon rind
• 1/8 teaspoon salt
• fresh ground black pepper
• fresh chives (optional)

Instructions

1. Coat a large nonstick skillet with cooking spray.

2. Add oil and place over medium-high heat until hot.

3. Add minced garlic and saute 15 seconds.

4. Add shrimp and saute until pink.

5. Add peas and carrot.

6. Saute 1 minute, remove from skillet and set aside.

7. 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. Stir in shrimp mixture, farfalle, and next 4 ingredients.

9. Cook 1 minute.

10. If desired, garnish with chives.