1 C olive oil
6 cloves garlic chopped fine
2 lbs shrimp cleaned and deveined
4 C chicken stock
2 C carrots sliced
1 C sundried tomatoes
2 C zucchini sliced
1/2 C onion chopped coarsely
1 tsp red pepper flakes
2 bunches fresh basil chopped
8 oz. no fat cream cheese
1/2 C lightly roasted pine nuts
2 C Romano cheese shredded
1 lb. penne pasta cooked
salt and pepper to taste
In a large pot saute shrimp and toss till pink, add garlic and saute but do not burn. Add chicken stock, carrots, tomatoes, zucchini and onion. Simmer until carrots are tender. Add basil and pepper flakes to taste. Stir int eh softened cream cheese until it dissolves. Add pin nuts and stir in cheese and simmer. Serve shrimp mixture over the pasta and garnish with a ittle more cheese.
This recipe came from Therese Edgett. I think you can reduce the amount of olive oil by quite a bit. I also would not use so many pepper flakes.