Gerry Mitchell sent in her recipe for Shrimp, Broccoli and Sun-Dried Tomatoes with Pasta to "Cooking Light" magazine about a year and a half ago.
And when the editors called to tell her the recipe would be in the October 2005 issue, it took her a few minutes to figure out what they were talking about.
"I'd forgotten about it," she laughs. "I sent the recipe in for the t-shirt and $50." (Mitchell is still waiting for the promised booty to arrive.)
Mitchell says the recipe originally came from the back of a pasta box. "I just changed it a little," she says. "I kind of re-invented it."
One of the changes was the addition of the sun-dried tomatoes. "We have a garden every year and I sun-dry my own tomatoes."
Mitchell, retired, lives in Boise with her husband Ken. Besides cooking, she plays golf, walks and volunteers.
"I love to cook, I always have," she says.
And what does Ken think of her famous recipe?
"It's not one of his favorites, but he likes it," Gerry says.
Makes 4 servings 1/2 cup sun-dried tomatoes, packed without oil 1/2 cup boiling water 3 cups uncooked farfalle (bow tie pasta) 11/2 cups chopped broccoli Cooking spray 1 garlic clove, minced 1 pound large shrimp, peeled and deveined 1/2 cup fat-free, less-sodium chicken broth 1/2 cup (4 ounces) 1/3-less-fat cream cheese 1/2 teaspoon dried basil 1/4 cup (1 ounce) grated fresh 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 chop.
While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.
Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside. Heat a large, non-stick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; saute 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, Parmesan cheese and lemon juice. Serve immediately.