Shrimp, Broccoli, and Sun-Dried Tomatoes with Farfalle Pasta

Shrimp, Broccoli, and Sun-Dried Tomatoes with Farfalle Pasta(Adapted from CL)

1/2 cup sun-dried tomatoes, packed without oil
1/2 cup boiling water
3 cups uncooked farfalle
1 1/2 cups chopped broccoli
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
1/2 cup chicken broth
1/2 cup cream cheese
1/2 teaspoon dried basil
1/4 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain and then move to a cutting board to chop.

While tomatoes steep, cook pasta according to package directions. Drain.

Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan and sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta and juice. Sprinkle parmesan over and serve.