Shrimp and Soft Cheese Pasta is one of those dishes that is warming, fresh, gooey and always tasty. It has become a favourite with my grandchildren when they visit and helps to gets them to eat seafood and veg.
I add asparagus or broccoli to the Shrimp and Soft Cheese Pasta depending on the season for additional colour and texture and bulks up the dish in case of additional diners. Adding the soft cheese makes the lovely sauce thicker with a lovely texture that is easy to produce and so tasty. You can use prawns instead of shrimp.
Shrimp and Soft Cheese Pasta
- 6 oz uncooked pasta
- 1-1/2 lbs uncooked shrimp peeled and deveined
- 2 tbsp olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/4 cup chicken broth
- 4 triangles Dairy Lee Soft Cheese
- 2 tbsp lemon juice only
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup Parmesan cheese grated
- 1 lbs fresh asparagus trim and cut into 1/2-inch pieces, optional
- 1 lbs brocolli florets wash, optional
- Fill a large saucepan with salted water and bring to a boil. Add the pasta and cook according to package directions.
- I add asparagus or broccoli into the same pasta water during the last 5 minutes.
- In a large skillet, heat oil over medium-high heat.
- Add the chopped onion and fry for about 6-8 minutes or until tender.
- Add the shrimp and garlic and cook until the shrimp turn pink.
- Stir in the chicken broth and cook over medium heat a couple of minutes until the liquid is almost evaporated.
- Add soft cheese, lemon juice, salt and pepper; stir until cheese has fully melted.
- Drain the pasta and asparagus keeping a cup of the starchy water.
- Add the pasta and asparagus into the shrimp pan and mix thoroughly.
- Add some of the startchy water to help moisten the pasta and make the dish shine.
- Sprinkle with the grated Parmesan cheese.