Creamy Garlic & Herb Shrimp Linguine
By colourforme
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Ingredients
- 220 g linguine , uncooked
- 2 cups fresh sugar snap peas
- 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
- 1 lb. (450 g) frozen uncooked deveined peeled large shrimp , thawed
- 1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread
- 2/3 cup 25%-less-sodium chicken broth
- 2 Tbsp. Kraft 100% Parmesan Grated Cheese
- 1 Tbsp. chopped fresh parsley
Details
Servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last 2 min.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently. Transfer to bowl; cover to keep warm.
Add cream cheese spread and broth to skillet; cook and stir on medium heat 4 min. or until cream cheese is melted and sauce is thickened. (Do not let sauce come to boil.)
Drain pasta mixture. Add to sauce with shrimp mixture; mix well. Top with Parmesan and parsley.
SAFELY THAWING SHRIMP
It's great to have a bag of frozen shrimp in the freezer for a quick meal. Thaw frozen shrimp in the refrigerator, not on the counter top. Or place the sealed package in a bowl of cold water and change the water every 10 min. until the shrimp are completely thawed.
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