Shrimp Carbonara

photo by:kraft

My family loves this. To accommodate food preferences I omit the peas and use rotini pasta rather than spaghetti. I also use Kraft Italian Blend cheese in place of plain ...read more

posted by

Mim3

on 5/10/2013

time

prep:

5 min

total:

20 min

servings

total:

6 servings, 1 cup each

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What You Need

1/2

lb. spaghetti, uncooked

slices OSCAR MAYER Bacon, chopped

lb. uncooked deveined peeled large shrimp

cup frozen peas

tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

1/4

cup KRAFT Grated Parmesan Cheese

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

ADD shrimp to reserved drippings; cook and stir on medium heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add cooking creme; cook and stir 3 min. or until heated through.

DRAIN spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.

Kraft Kitchens Tips

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Note

If a thinner sauce is desired, reserve 1/4 cup of the drained pasta cooking water. Add, 1 Tbsp. at a time, to finished recipe until of desired consistency. Top with Parmesan.

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Mim3

posted:5/10/2013

My family loves this. To accommodate food preferences I omit the peas and use rotini pasta rather than spaghetti. I also use Kraft Italian Blend cheese in place of plain Parmesan cheese. For a family of 5 adults I have to double this recipe and still have few if any leftovers.

acooker1

posted:5/5/2013

Fantastic! I will make this again. It was delicious.

shannondoor

posted:2/20/2013

Thsi was terrific! The whole fam loved it.

Lesliefrevert

posted:1/13/2013

Sauce was DEFINITELY too thick...i diluted with some pasta water, and i added sweet vermouth for extra flavor...was GREAT! Next time i will use less peas, 2/3cup would have been plenty....

a cook

posted:1/8/2013

Made this last night-- very quick and easy...and delicious! The cooking creme is awesome and so easy, we picked up a few other flavors to experiment with later. The only thing I would change is to not drain any of the reserves because the sauce was very thick and dried up quickly. Will definitely make this again!

Gibba

posted:12/31/2012

This came out excellent!

Mom2hip

posted:12/17/2012

I added diced red peppers for color and white wine for more flavor. My friends loved it. The cream was perfectly seasoned. I will now use this recipe as a filler for cupcake appetizer. Using crecent roll dough.

davisfam33870

posted:9/27/2012

This was my first recipe with the cooking creme. It has just the right consistency and seasoning. I'll definitely try other flavors in other recipes. This dish came out great, and it really was ready in about 20 minutes. I added green onions with the peas, omitted the parmesan, and sprinkled on a few red pepper flakes when serving. Yum!

Cookn2lynn

posted:7/24/2012

This recipe was so easy & so delicious!! My husband loved it. I have also made this for company as well. It was a super hit. Thank you for this great recipe. I wouldn't change a thing. I made a tossed salad with a vinagrette salad dressing. Lynn B - Olmsted Falls, OH

denagoofy1

posted:6/26/2012

Awesome - that cream makes the dish! I used way more peas cuz we like them but that was the only change. Love this!!