Ingredients
4 cups water3/4 cup uncooked penne pasta1/2 cup fresh or frozen baby carrots3/4 cup fresh or frozen sugar snap peas16 uncooked medium shrimp, peeled and deveined1 garlic clove, minced2 teaspoons olive oil1/4 cup 2% milk3 tablespoons reduced-sodium chicken broth2 teaspoons lemon juice1/8 teaspoon salt1/8 teaspoon pepper2 tablespoons grated Parmesan cheese2 teaspoons minced fresh parsley
Preparation
In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender.
Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the milk, broth, lemon juice, salt and pepper.
Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in cheese. Transfer to a serving bowl; sprinkle with parsley.
