A couple of different things made me dust this recipe off. One is that my hubby has been in the mood for broccoli lately. And my children enjoy broccoli, but they like it mixed in with other things (not just by itself).
And then there’s the fact that one of my favorite foods is shrimp. It’s tasty, quick to cook, and versatile. Who can ask for more?
This shrimp and broccoli recipe is one that I really enjoy making. Most of the components are healthy (you could make it even healthier with a Neufchatel cheese). And it’s quick to fix---ready in the time it takes to cook the pasta. Just my kind of recipe!
Shrimp and Broccoli Pasta
1 pound frozen shrimp
12 oz broccoli florets (frozen, steamable)
2 cups pasta
1/2 cup white wine
chili pepper flakes to taste
1 cup mushrooms
½ cup chopped onions
3 garlic cloves
4 oz cream cheese
1 T butter
1/2 cup grated Parmesan
Cook pasta according to the package. (I used a whole wheat thin spaghetti, but you could use egg noodles or bow-tie pasta. )
Cook onion and garlic in butter until tender. Add the wine and shrimp and cook until the shrimp are pink. Add cream cheese to the mixture and chili pepper flakes to taste.
Add the steamed broccoli to the shrimp mixture.
Drain the pasta and toss with the shrimp and broccoli mix. Sprinkle with grated Parmesan cheese and serve.
Hope you’ll enjoy it!
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig