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Main dishes

Creamy Tomato, Poblano & Shrimp Pasta

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.
15 min
35 min
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.

Kraft Kitchens Tips

Prepare using farfalle (bow-tie) or penne pasta.
Cooking Know-How
Cooking the shrimp in batches helps to prevent the shrimp from steaming in the skillet. Also, this will allow the shrimp to cook more evenly.
Substitute roasted red peppers for the poblano chiles.
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