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Main dishes

Shrimp & Chipotle Alfredo

Shrimp & Chipotle Alfredo recipe
photo by:kraft
Perfect!
posted by
cathy1954sw
on 4/3/2014
time
prep:
30 min
total:
30 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
lb.  fettuccine, uncooked
6
Tbsp.  butter or margarine, divided
1-1/2
lb.  uncooked large shrimp, peeled, deveined
6
oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1
cup  milk
3/4
cup  KRAFT Grated Parmesan Cheese
2
Tbsp.  canned chipotle peppers in adobo sauce, finely chopped

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, melt 2 Tbsp. butter in large skillet on medium-high heat. Add shrimp; cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

ADD next 4 ingredients and remaining butter to skillet; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk. Stir in shrimp.

DRAIN pasta; place in large bowl. Add sauce; mix lightly.

Kraft Kitchens Tips

Serving Suggestion
Serve this main dish with a mixed green salad for a tasty weekday meal.
Note
For a stronger or milder flavor, use more or less chipotle peppers to taste.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
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