1-1/2 lb medium-sized shrimp, peeled and deveined, tails off
5 tsp minced garlic in olive oil
2 cups thin carrot sticks
2 cups thin strips red bell pepper
2 cups thinly sliced red plum tomatoes
2 cups thin strips zucchini
1/2 tsp crushed red pepper flakes
1/2 cup fat-free milk
12 oz Kraft light cream cheese with chives and herbs (or) mix in chives and dried Italian seasonings into Kraft light cream cheese
2 Tbsp dried basil
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Let's Make It
Cook pasta as directed, drain, keep warm. Half-fill the same pan with water, bring to boil and cook the shrimp until pink. Toss with the pasta & keep warm.
Spray a lg non-stick skillet with cooking spray, heat over med-high heat. Add garlic, saute for 1 min. Stir in the carrots, bell peppers, tomatoes, zucchini and red pepper flakes. Cook, stirring constantly for 5 min or until carrots are crisp-tender. Toss with the pasta and shrimp.
In small pan, bring milk to boil over med heat. Add the cream cheese and stir until melted. Toss with pasta mix, sprinkle with basil.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.