Shrimp & Pappardelle Pasta with Grilled Veggies

• 3/4 cup red onions, fine dice
• 2 Tbsp. chopped fresh garlic
• 3/4 cup olive oil
• 3 cups dry white wine
• 1-1/2 qt. roasted red pepper puree
• PHILADELPHIA Original Cream Cheese, cubed
• 1 cup vegetable broth
• 1 qt. portobello mushrooms, grilled, sliced
• 1 qt. fresh asparagus spears, blanched, cut into 1/2-inch pieces
• 3 cups zucchini, diagonally sliced, grilled
• 1 qt. grape tomatoes, halved
• 1 cup oil-packed sun-dried tomatoes, julienned
• 3 qt. pappardelle pasta, cooked
• 2 tsp. crushed red pepper
• to taste salt and black pepper
• 1/4 cup ricotta salata cheese, shaved
• 48 each uncooked large shrimp, peeled, deveined and grilled King Sooper's 1 lb For $7.99 thru 02/09
• 6 Tbsp. fresh basil, chiffonade
• 6 Tbsp. fresh Italian parsley, chopped

1. Saute onions and garlic in hot oil in large skillet on medium-high heat 2 to 3 min.
2. or until lightly browned.
3. Stir in wine; cook 3 to 5 min.
4. or until slightly reduced.
5. Stir in pepper puree; cook 1 min.
6. or until heated through.
7. Add cream cheese and broth; cook until cream cheese is melted, stirring occasionally.
8. Add vegetables, tomatoes, pasta, crushed red pepper, salt and black pepper; stir.
9. Cook until heated through, stirring occasionally.
10. For each serving: Spoon 1 cup pasta mixture onto serving plate.
11. Top with 1/2 tsp.
12. ricotta salata, 2 shrimp, and 3/4 tsp.
13. each basil and parsley.

red onions, fresh garlic, olive oil, white wine, red pepper, philadelphia original cream cheese, vegetable broth, portobello mushrooms, fresh asparagus spears, zucchini, grape tomatoes, tomatoes, pasta, red pepper, salt, ricotta salata cheese, shrimp, fresh basil, fresh italian parsley

Taken from www.kraftrecipes.com/recipes/shrimp-pappardelle-pasta-grilled-veggies-120524.aspx (may not work)