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Main dishes

Shrimp & Pasta Formaggio

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video by: kraft
With tender shrimp in creamy sauce, this pasta recipe is special enough for Mother's Day but easy enough for any day.
time
prep:
20 min
total:
20 min
servings
total:
6 servings, about 1-1/3 cups each
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What You Need

1/2
lb.  angel hair pasta, uncooked
1
Tbsp.  olive oil
3
cloves  garlic, minced
1
can  (14.5 oz.) Italian-style diced tomatoes, undrained
1
pkg.  (6 oz.) baby spinach leaves
1
lb.  frozen cooked cleaned (with tails left on) medium shrimp, thawed
1/2
cup  whipping cream
1
cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Note
If watching your sodium intake, prepare recipe with canned no-salt-added diced tomatoes for a savings of 400mg sodium per serving.
Special Extra
For a spicy flavor, add 1/4 to 1/2 tsp. crushed red pepper to cooked garlic in skillet along with the tomatoes.
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