Kree's IBS-safe Recipes
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Lemon-Shrimp Pasta
(Makes 2-3 servings) This dish is light but very flavorful! I made it vegetarian by omitting the shrimp, but I'm sure it would be great with it, too! Ingredients: 1 teaspoon extra-virgin olive oil 2-3 cloves garlic, minced 8 ounces shrimp, deveined and sliced in half lengthwise 1/2 cup frozen green peas, thawed 1/3 cup coarsely shredded carrots 1/2 cup reduced-sodium chicken broth 1 Tablespoon soy cream cheese (I use Tofutti Better than Cream Cheese) 2 cups cooked farfalle (bow tie) pasta, cooked without added salt or fat 3 Tablespoons grated parmesan soy cheese 1/2 teaspoon grated fresh lemon rind 1/8 teaspoon salt fresh ground black pepper fresh chives (optional) 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 soy 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. Adapted from a recipe by PaulaG on Recipezaar. |
