Thai Green Shrimp & Vegetable Curry

• 4-1/2 cups 25%-less-sodium chicken broth
• 3 cups Philadelphia Light Cream Cheese Product
• 3/4 cup Thai green curry paste
• 6 Tbsp. fresh lime juice
• 6 Tbsp. canola oil
• 3 qt. carrots, cut diagonally into thin slices
• 3 qt. broccoli florets
• 2-1/4 qt. zucchini, chopped
• 3 qt. uncooked deveined peeled medium shrimp
• 4-1/2 Tbsp. garlic, minced
• 6 qt. hot cooked whole wheat linguine
• 3 cups fresh basil leaves, tightly packed, torn

1. Blend broth, cream cheese product, curry paste and lime juice in blender until smooth.
2. For each serving: Heat about 3/4 tsp.
3. (3 mL) oil in large deep nonstick skillet on medium-high heat.
4. Add 1/2 cup (125 mL) each carrots and broccoli, and about 6 Tbsp.
5. (90 mL) zucchini; stir-fry 3 to 5 min.
6. or until vegetables are crisp-tender.
7. Add 4 oz.
8. (115 g) shrimp and 3/4 tsp.
9. (3 mL) garlic; cook and stir 3 to 5 min.
10. or until shrimp turn pink.
11. Stir in 6 Tbsp.
12. (90 mL) of the cream cheese sauce; cook 1 to 2 min.
13. or until heated through.
14. Place 1 cup (250 mL) pasta on serving plate; top with shrimp mixture.
15. Garnish with 2 Tbsp.
16. (30 mL) basil.

cream cheese, green curry, lime juice, canola oil, carrots, broccoli florets, zucchini, shrimp, garlic, hot cooked whole wheat linguine, fresh basil

Taken from www.kraftrecipes.com/recipes/thai-green-shrimp-vegetable-curry-163658.aspx (may not work)