Shrimp and Chipotle Alfredo

• 440 g fettuccine, uncooked
• 6 Tbsp. non-hydrogenated margarine, divided
• 1-1/2 lb. (675 g) uncooked deveined peeled large shrimp
• 175 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 1 cup skim milk
• 3/4 cup Kraft 100% Parmesan Light Grated Cheese
• 2 Tbsp. canned chipotle peppers in adobo sauce, finely chopped

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, melt 2 Tbsp.
3. margarine in large skillet on medium-high heat.
4. Add shrimp; cook and stir 3 min.
5. or until shrimp turn pink.
6. Remove shrimp from skillet; cover to keep warm.
7. Add next 4 ingredients and remaining margarine to skillet; cook on low heat 5 min.
8. or until cream cheese spread is completely melted and mixture is well blended, stirring constantly with whisk.
9. Stir in shrimp.
10. Drain pasta; place in large bowl.
11. Add shrimp mixture; mix lightly.

nonhydrogenated margarine, shrimp, cream cheese, milk, peppers

Taken from www.kraftrecipes.com/recipes/shrimp-chipotle-alfredo-175641.aspx (may not work)