A blend of shredded cheddar and Parmesan brings some cheesy to this Creamy Shrimp and Kale with Pasta dish.
What You Need
Original recipe yields 8 servings
1/2 lb. fettuccine, uncooked
1 Tbsp. olive oil
2 small onion, chopped
1 can (14.5 oz.) fire-roasted diced tomatoes with garlic, undrained
1 pkg. (5 oz.) baby kale
1 lb. uncooked medium shrimp, peeled, deveined
1/2 cup whipping cream
1 cup KRAFT Shredded Cheddar Cheese
1/3 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 2 min. Stir in tomatoes; simmer 4 min., stirring occasionally. Add kale; cook and stir 2 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 cheddar cheese is melted.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
For a spicier dish, add 1/4 to 1/2 tsp. crushed red pepper with the tomatoes.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* 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.