Serves 4

Ingredients:

1/2 cup sun-dried tomatoes, packed without oil
1/2 cup boiling water
1 1/2 cups chopped broccoli
1 teaspoon olive oil
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
1/2 cup chicken broth
1/2 cup cream cheese
1/2 teaspoon dried basil
3 cups dry bow tie pasta, cooked
1/4 cup grated Parmesan cheese
2 teaspoons lemon juice
Salt and pepper

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop. Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

Heat a large nonstick sauté pan over medium-high heat and add oil. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Season to taste with salt and pepper. Serve immediately.