Ingredients
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1/2 (16 oz) box angel hair pasta
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3 cups fresh broccoli florets
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1 tbsp canola oil
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1 lb large shrimp, peeled and deveined
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1/2 cup sundried tomatoes in oil
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1 cup low sodium chicken broth
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2 tbsp lemon juice
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1/2 cup crumbled feta
Steps
1
Bring a large pot of salted water to a boil and add the pasta. Cook for 5 min., stirring often. Add the broccoli florets. Cook for an additional 3 min. Drain pasta and broccoli in colander and add back to the pot.
2
Meanwhile, preheat a large nonstick skillet over medium-high heat, and add the oil and shrimp to the skillet. Cook for 2 min. and flip. Cook for an additional 2 min. or until lightly browned. Chop the sundried tomatoes and toss with the shrimp, cooking for another minute. Add the chicken broth and lemon juice and bring to a boil. Simmer until sauce reduces slightly. Turn off heat and add the feta and gently stir to mix.
3
Add the shrimp mixture to the pot with the broccoli and pasta. Toss to combine. Divide pasta among 4 plates.
