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Lemon and Broccoli Pasta with Shrimp

Kristen Mccaffrey
  • 25 minutes
  • Serves 4

INGREDIENTS

2 tsp

extra virgin olive oil

1 lb

shrimp, peeled and deveined

8 oz

high fiber pasta

1 1/2 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