The combination of the three cheeses in this family-favorite dish is what makes this pasta dish extra special.
What You Need
Original recipe yields 8 servings
6 roasted large poblano chile s, peeled, deveined and divided
1 can (8 oz.) tomato sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 lb. spaghetti, uncooked
2 lb. uncooked medium shrimp, peeled, deveined
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
2 Tbsp. chopped fresh cilantro
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's 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.
Prepare using farfalle (bow-tie) or penne pasta.
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.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/4 cups each
* 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.