pasta with shrimp and sun-dried tomatoes

7 PointsPlus® Value per serving. Makes 5 servings, 8.5 oz. per serving

25g

Protein

4g

Fiber

6g

Fat

310

Cal

Ingredients

• 3 Smart Ones® Pasta with Spinach and Ricotta meals
• 1 can Non-stick cooking spray
• 1/4 cup Fat free chicken broth
• 2 to 3 cloves Garlic, minced
• 1 oz. Sundried tomatoes, chopped
• 1/4 cup Basil, fresh, chopped
• 1 pinch Red pepper flakes
• 12 oz. Raw shrimp, peeled and deveined
• 1 Tbsp. Shredded Parmesan cheese
• Black pepper, to taste

Preparation

1. Heat non-stick skillet over medium heat and coat with cooking spray.  
2. Add raw shrimp to heated skillet and sauté until fully cooked and lightly browned on each side, about 2 to 3 minutes.  Remove cooked shrimp from pan and set aside.  
3. Turn heat to low.  Add chicken broth and garlic to the pan and cook for 1 minute.  
4. Add sundried tomatoes, basil and pepper flakes.  Continue cooking on low heat for 4 to 5 minutes or until tomatoes have softened.  If needed, add a few additional tablespoons of chicken broth to keep pan from drying. 
5. Add Smart Ones® Pasta with Spinach and Ricotta meals and cooked shrimp to the skillet.  Heat on low for 1 to 2 minutes. Add black pepper to taste.
6. Once thoroughly heated, transfer to a serving dish and top with parmesan cheese before serving. Enjoy!

http://www.eatyourbest.com/living-smart/recipes/Entree/pasta-with-shrimp-and-sundried-tomatoes.aspx