Creamy Chive & Onion Shrimp Linguine

• 12 lb linguine, uncooked
• 2 cups fresh sugar snap peas
• 3 tablespoons KRAFT Tuscan House Italian Dressing and Marinade
• 1 lb frozen uncooked cleaned large shrimp, thawed
• 12 cup philidelphia chive & onion cream cheese spread
• 23 cup reduced-sodium fat-free chicken broth
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped

1. Cook pasta in large saucepan in boiling water for 7 minutes, adding peas to the boiling water for the last 2 minutes.
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat.
3. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink, stirring frequently.
4. Transfer to bowl; cover to keep warm.
5. Add cream cheese spread and broth to skillet; cook and stir on medium heat 4 minutes or until cream cheese is melted and sauce is thickened.
6. (Do not let sauce come to boil.
7. ).
8. Drain pasta mixture.
9. Add to sauce with shrimp mixture; mix lightly.
10. Top with parmesan and parsley.

linguine, fresh sugar, marinade, shrimp, chive, chicken broth, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/creamy-chive-onion-shrimp-linguine-449946 (may not work)