Lemon-Shrimp Pasta

• 1 teaspoon extra virgin olive oil
• 2 -3 garlic cloves, minced
• 8 ounces shrimp, deveined and sliced in half lengthwise
• 1/2 cup frozen green pea, thawed
• 1/3 cup coarsely shredded carrot
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon processed light cream cheese
• 2 cups cooked farfalle pasta, cooked without added salt (bow tie pasta) or 2 cups fat (bow tie pasta)
• 3 tablespoons grated parmesan cheese
• 1/2 teaspoon grated fresh lemon rind
• 1/8 teaspoon salt
• fresh ground black pepper
• fresh chives (optional)

1. Coat a large nonstick skillet with cooking spray.
2. Add oil and place over medium-high heat until hot.
3. Add minced garlic and saute 15 seconds.
4. Add shrimp and saute until pink.
5. Add peas and carrot.
6. Saute 1 minute, remove from skillet and set aside.
7. Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.
8. Stir in shrimp mixture, farfalle, and next 4 ingredients.
9. Cook 1 minute.
10. If desired, garnish with chives.

extra virgin olive oil, garlic, shrimp, frozen green pea, carrot, chicken broth, light cream cheese, pasta, parmesan cheese, lemon rind, salt, fresh ground black pepper, fresh chives

Taken from www.food.com/recipe/lemon-shrimp-pasta-89439 (may not work)