How to make it

  • Place tomatoes in a colander, and let drain into a bowl. Set aside, retaining the oil.
  • Steam broccoli, covered, 4 minutes or until crisp-tender; easily done in the microwave with a bit of water.
  • 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.
  • Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes.
  • 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.
  • Serve immediately on a bed of wilted spinach.

Reviews & Comments 2

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  • waterlily 10 years ago
    Oh wow! This sounds so absolutely terrific. I must try it soon! Thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    invisiblechef ate it and said...
    I love cooking light, I get there magazine each month although I also alter a lot of the ingredients. There website is pretty great too.

    ( July 17)
    So I made this recipe tonight, and noticed I didn't have to add the 1/2 cup of chicken broth as the shrimp made quite a bit of it's own liquid, also I used a 6 oz container of cream cheese. This was so delicious, and not to expensive either the total was $27.50 would have been cheaper if I had made my own sun-dried tomatoes. But since even my 9 year old enjoyed it -even the tomatoes I think it was worth every cent. We will be making this again for sure. Thanks for sharing.
    Was this review helpful? Yes Flag

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