Main dishes

Creamy Tomato, Poblano & Shrimp Pasta

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Creamy Tomato, Poblano & Shrimp Pasta recipe

photo by:kraft

The combination of the three cheeses in this family-favorite dish is what makes this pasta dish extra special.

time

prep:

15 min

total:

35 min

servings

total:

8 servings, 1-1/4 cups each

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What You Need

roasted large poblano chiles, peeled, deveined and divided

can (8 oz.) tomato sauce

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

lb. spaghetti, uncooked

lb. uncooked medium shrimp, peeled, deveined

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Tbsp. chopped fresh cilantro

Tbsp. KRAFT Grated Parmesan Cheese

Make It

CUT 4 chiles into thin strips; set aside. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.

COOK spaghetti in 8-qt. stockpot as directed on package, omitting salt. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min. or until shrimp turn pink, stirring frequently. Remove from heat; cover to keep warm.

DRAIN spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved water to pot. Add chile sauce, chile strips and shrimp; cook 2 min. on medium-low heat or until heated through, stirring frequently. Stir in 1/2 cup mozzarella; cook and stir 1 min. or until melted. Sprinkle with remaining mozzarella, cilantro and Parmesan.