Another delicious Lesley Elizabeth recipe
CREAMY PASTA WITH SHRIMP Sundried Tomato Oil
Serves 4
3 cups farfalle pasta, uncooked
¼ cup Sundried Tomato Oil
1 pound raw shrimp, peeled & deveined
1 cup chicken broth
1 teaspoon Garlic Pepper Seasoning, or more
4 ounces cream cheese, cubed
2 cups grape tomatoes
½ cup shredded Parmesan cheese
8 fresh basil leaves, cut into strips
- Cook pasta according to package directions.
- Meanwhile, heat 2 tablespoons Sundried Tomato Oil in a large skillet on medium heat. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turns pink. Use a slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
- Add remaining Sundried Tomato Oil, broth and Garlic Pepper Seasoning to the skillet; cook 2 minutes or until heated through. Add cream cheese; cook and stir 2 to 3 minutes or until melted. Stir in tomatoes; cook 1 minute.
- Drain pasta, add to ingredients in the skillet. Stir in Parmesan cheese and half of the basil; top with shrimp and remaining basil.