Creamy Garlic & Shirmp Pasta
Adapted from Kraft’s What’s Cooking Magazine
Prep time: 10 minutes
Cooking time: 20 minutes
8oz/220g Rigatoni (or whatever your favorite pasta is – WCM used linguine
2 cups baby spinach, coarsely chopped (WCM used sugar snap peas)
2 tbsp olive oil
1 tbsp champagne vinegar
1 tsp Dijon mustard
1 lb/450g large shrimp, peeled
½ cup Philadelphia herb & garlic cream cheese spread
2/3 cup chicken broth (I use sodium reduced or make my own)
2-3 tbsp freshly grated Parmesan 1 tbsp fresh parsley or basil, chopped
1. Boil pasta as per directions in salted water and drain.
2. In the meantime, heat oil, vinegar & mustard (or Kraft’s Extra Virgin Olive Oil Tuscan Italian Dressing) in a large heavy skillet over medium-high heat. Add the shrimp & cook until shrimp turn pink (2-3 minutes). Remove the shrimp with a slotted spoon and set aside.
3. In the same pan, add spinach, cream cheese and broth. Cook and stir on medium heat for about 4 minutes or until the cream cheese melts and forms a thickened sauce. Do not let the sauce boil.
4. Add the pasta to the sauce in the pan, toss and then add the shrimp. Toss again, sprinkle with Parmesan cheese and chopped herbs.