Ingredients
2 tsp. extra virgin olive oil
1 lb. shrimp, peeled and deveined
8 oz. high fiber pasta
1.5 cups chicken broth
1 lemon (juice)
4 garlic cloves, minced
3 cups broccoli florets
14 oz. diced fire roasted tomatoes, drained
1/4 cup Parmesan cheese
Salt and pepper.
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to directions. Drain and set aside.
In a non-stick skillet, heat olive oil over medium high heat. Season shrimp with salt and pepper. Begin cooking the shrimp in batches, about 2 minutes on each side until you have cooked them all. Set aside.
Add the broccoli, chicken broth, lemon juice, and garlic to the pan. Cook for about 7 minutes until it reduces by half and broccoli is tender.
Lower the heat to medium and add the shrimp, tomatoes, and drained pasta. Cook for 1-2 minutes until warmed. Top with Parmesan.