Fast, easy and "shrimply" scrumptious—this flavorful shrimp and pasta recipe is definitely a keeper.
What You Need
Original recipe yields 4 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 lb. fettuccine, uncooked
1 cup small broccoli florets
3/4 lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1/4 cup chopped tomato es
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Let's Make It
Mix cream cheese spread, milk, lemon zest, juice and seasonings until blended.
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain; cover to keep warm.
Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cream cheese mixture; cook and stir 2 to 3 min. or until heated through.
Add pasta to shrimp mixture; mix lightly. Top with tomatoes.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Prepare as directed, substituting boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done.
Prepare using 2 cups farfalle (bow-tie pasta).
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.