Shrimp & Broccoli over Penne

Since I promised I would lay off the zoodle recipes let me tell you about another pasta find that's low calorie and lower carb.  It's Bird's Eye Zucchini Lentil pasta, and it's found in the frozen veggie section of the grocery store.  I consider myself a pasta snob in that I don't think anything comes close to the real thing but this one is really very good.

I have used it in many different dishes, including this one last night.

I used a 2 pound bag of frozen shrimp for about 6 servings of this dish.

Defrost the shrimp and pat it dry; season with salt & pepper.

In a large skillet heat 1 tbsp. olive oil and added 4 cloves of minced garlic and a 1/2 onion.  Saute until golden and add in shrimp.  Saute the shrimp until they are pink and then remove them from the pan and set aside.

Add 4 cups of broccoli florets to the same pan along with 1 cup of fat free chicken broth and cover the pan so that the broccoli steams for about 4 minutes. Add back the shrimp and the pasta (which you have cooked based on the directions on the bag).  I used 2 bags for this recipe. Stir in the juice from 1 lemon and it's zest as well as 1 tbsp. olive oil.  Toss it all together and add salt & pepper if needed.  If you like a little kick you can add some crushed red pepper.