Creamy Shrimp Fettuccine

photo by:kraft

Cream cheese elevates this easy 20-minute pasta dish to delicious heights. Asparagus freshens up the plate while Parmesan tops things off nicely.

time

prep:

20 min

total:

20 min

servings

total:

4 servings, 1-3/4 cups each

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What You Need

1/2

lb. fettuccine, uncooked

cups chopped fresh asparagus

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Zest and juice from 1 lemon

lb. cooked cleaned large shrimp

1/4

cup KRAFT Grated Parmesan Cheese

Make It

COOK pasta as directed on package, adding asparagus to boiling water for the last 3 min.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Stir in cream cheese and juice until blended. Add shrimp; cook on low heat 5 min., stirring occasionally.

DRAIN pasta mixture; place in large bowl. Add shrimp mixture; toss to coat. Sprinkle with Parmesan and zest.

Kraft Kitchens Tips

Healthy Living

Save 40 calories and 3 grams of fat per serving by preparing with whole wheat fettuccine and PHILADELPHIA Neufchatel Cheese.

Substitute

Substitute 1 cup fresh or frozen peas for the asparagus.

Variation

Prepare using cleaned raw shrimp; cook and stir in heated large nonstick skillet 5 min. or until shrimp turn pink. Add cream cheese and juice; continue as directed.

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GoodCookATX

posted:5/11/2009

We really enjoyed this dish. We purchased fresh shrimp and sauteed them in olive oil, minced garlic, and butter before beginning the recipe. We also purchased fettucini that had been blended with lemon and chives, which was very complimentary to the recipe. I found it very easy to prepare.

meena1869

posted:5/8/2009

Usually I like creamy dishes, especially those containing any type of seafood. This one however was extremely BLAND. The family didn't care for it either. To anyone who is considering making this, I strongly suggest adding an additional seasoning (like Lawry's) because the lemon, parmesan cheese and cream cheese just isn't enough.

Donna0827

posted:4/21/2009

Not only did I make this but I passed it along to a friend and we both loved it. The combo of creamy light lemon flavor is just right. So quick and easy. A big hit I will definately make again.

a cook

posted:4/21/2009

This recipe was very easy and was an impressive dish to serve.

stiltz620

posted:4/19/2009

The cream cheese made this a very quick supper. It definitely needed more flavor though. I added a minced shallot, one crushed garlic clove and plenty of black pepper. I will make this again!

bniepoth

posted:4/15/2009

VERY tasty, I had to add more liquid, so think I will add a can of cr.of mushroom soup (maybe some extra milk?)next time. I doubled the recipe, needed NOT to double the lemon:-)

brandywine07

posted:4/14/2009

we loved it using green peas. I will make it again

suedelle

posted:4/14/2009

I call this recipe "pucker pasta"...way too much lemon. Since lemons are different sizes, my suggestion would be the zest of one lemon and then add the lemon juice sparingly to taste. If you need more liquid, add a bit of pasta water.

Marilyn860

posted:4/11/2009

I have made this recipe quite often for family and friends. They rave about it and I absoulutely love it. I would not change a thing.

foxie8

posted:4/8/2009

It taste great and my family loves it. I have even substituted the asparagus. I have added baby spinach leaves to the cream cheese as it's melting. Yum yum.