Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp| garlic and lemon juice; cook and stir 2 min.,Add cooking creme; cook and stir 2 min or until heated through.,Serve over rice. Sprinkle with parsley.
What You Need
Original recipe yields 4 servings
1 red pepper, cut into strips, halved
3/4 lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 Tbsp. fresh lemon juice
1 tub (10 oz.) PHILADELPHIA Creamy Pesto Cooking Creme
2 cups hot cooked long-grain white rice
1 Tbsp. chopped fresh Italian parsley
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Let's Make It
Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp, garlic and lemon juice; cook and stir 2 min.
Add cooking creme; cook and stir 2 min or until heated through.
Serve over rice. Sprinkle with parsley.
Substitute linguini for the rice.
Omit shrimp. Cut 1 lb. boneless skinless chicken breasts into strips. Add to skillet with peppers; cook and stir 6 to 7 min. or until chicken is done. Add garlic, lemon juice and cooking creme; continue as directed.
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* 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.