Shrimp and pasta? Yes, please! Get out the linguine and cream cheese and see how quickly this awesomeness comes together.
What You Need
Original recipe yields 6 servings
1/2 lb. linguine, uncooked
1 Tbsp. oil
1 lb. uncooked deveined peeled large shrimp
2 cloves garlic, minced
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
3/4 cup fat-free reduced-sodium chicken broth
2 Tbsp. chopped fresh dill
1 Tbsp. lemon zest
2 cups snow peas, halved
1 cup cherry tomatoes, halved
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 5 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
Add cream cheese spread, broth, dill and zest to same skillet; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp, snow peas and tomatoes; cook and stir 3 min. or until heated through.
Drain pasta. Add to shrimp mixture; mix lightly.
Prepare using whole wheat or multi-grain fettuccine.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 35g
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.