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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Shrimp and veggies without all the oil. Ingredients:
1 tablespoon olive oil |
1 1/2 cups broccoli florets |
1/2 cup carrot, sliced thin |
1 cup mushroom, sliced thin |
2 garlic cloves, minced |
1 cup chicken broth |
1 tablespoon cornstarch |
15 ounces shrimp, shelled deveined |
2 cups bow tie pasta, cooked |
2 tablespoons parmesan cheese, grated |
2 tablespoons fresh parsley, chopped |
1/4 teaspoon red pepper flakes, crushed |
Directions:
1. Heat oil in large skillet. Add broccoli and carrot. Cook until tender crisp. Add mushrooms and garlic and cook approx 1 minute longer.
2. Whisk in broth and cornstarch.
3. Add shrimp and cook until shrimp begins to turn pink, about 2 minutes.
4. Stir in remaining ingredients. Toss to mix and heat through.
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