Shrimp Broccoli And Sun-dried Tomatoes With Spinac... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adapted from Cooking Light. You can use pasta instead of spinach. Ingredients:
1/2 cup oil-packed sun-dried tomatoes |
4 garlic clove, minced |
1 1/2 cups chopped broccoli |
1 pound large shrimp, peeled and deveined |
1/2 cup (4 ounces) cream cheese |
1/4 - 1/2 teaspoon red pepper flakes |
1/2 cup good quality chicken broth |
2 teaspoons fresh lemon juice |
salt and pepper |
toasted pine nuts |
1/4 cup (1 ounce) grated fresh parmesan cheese |
fresh basil, chiffonade, for finishing dish |
baby spinach |
Directions:
1. Place tomatoes in a colander, and let drain into a bowl. Set aside, retaining the oil.
2. Steam broccoli, covered, 4 minutes or until crisp-tender; easily done in the microwave with a bit of water.
3. Heat a large nonstick skillet over medium-high heat. Add reserved tomato oil to the pan. Add garlic and sauté 30 seconds. Add shrimp and red pepper flakes; cook 4 minutes.
4. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes.
5. Add tomatoes and broccoli; stir well. Taste and adjust seasoning with salt and pepper, as necessary. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in Parmesan cheese, lemon juice, basil and pine nuts.
6. Serve immediately on a bed of wilted spinach.
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