Zesty Shrimp and Pasta

• 4 oz. linguine, uncooked
• 8 oz. fresh or frozen shrimp (thawed if frozen)
• 1/4 cup KRAFT Lite House Italian Dressing, divided
• 2 cups artichoke hearts, drained and quartered
• 1 medium yellow onion, sliced into thin wedges
• 1/4 cup fresh parsley, chopped
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 cups frozen peas and carrots
• 1 Tbsp. trans fat free canola-based soft margarine
• 4 SNACKWELL'S Sugar Free Lemon Creme Sandwich Cookies
• 32 fl oz (4 cups) fat-free milk

1. Cook pasta as directed on package.
2. Cook and stir shrimp in 2 Tbsp.
3. of the dressing in medium skillet on medium-high heat for 2 min.
4. Add artichoke hearts, onions and parsley; cook until shrimp are pink and vegetables are tender, stirring occasionally.
5. Toss shrimp and vegetables with hot cooked pasta and remaining dressing.
6. Divide into 4 equal servings; sprinkle each with 1 Tbsp.
7. parmesan cheese.
8. Heat peas and carrots per package instructions; top with margarine.
9. Serve each person 1/2 cup vegetables.
10. Complement meal with 1 cookie per person for dessert.
11. Serve an 8 fl oz glass of milk per person with the meal.

linguine, shrimp, italian dressing, artichoke hearts, yellow onion, fresh parsley, parmesan cheese, carrots, margarine, s sugar, milk

Taken from www.kraftrecipes.com/recipes/zesty-shrimp-pasta-59671.aspx (may not work)