Shrimp Pasta Primavera

• 8 ounces cream cheese
• 1 cup parmesan cheese (from the can)
• 12 cup butter
• 12 cup milk (plus more if sauce is too thick)
• 3 garlic cloves, minced
• 1 (16 ounce) package frozen mixed vegetables (your choice)
• 1 (12 ounce) package frozen cooked shrimp, thawed, tails removed
• 8 ounces vermicelli, broken in half
• 12 cup pine nuts, toasted
• 12 teaspoon cracked black pepper
• 2 teaspoons dried parsley

1. Start a large pot of lightly salted water boiling.
2. In another saucepan, combine cream cheese, parmesan, butter, garlic and 1/2 cup milk over medium heat until well blended, stirring occasionally.
3. Microwave vegetables until heated through, about 5 minutes; drain.
4. Add shrimp and vegetables to cream cheese mixture; stir well to combine.
5. Continue cooking over medium-low heat until shrimp is heated through, about 10 minutes.
6. (If sauce is too thick, add more milk a tablespoon at a time until desired consistency.
7. ).
8. Add pasta to boiling water and cook until al dente, about 8 minutes; drain.
9. Combine pasta with sauce and toss lightly to combine.
10. Reserve a handful of pine nuts; add rest to pot and stir to combine.
11. Sprinkle remaining pine nuts on individual servings after putting on plates.

cream cheese, parmesan cheese, butter, milk, garlic, mixed vegetables, shrimp, vermicelli, pine nuts, cracked black pepper, parsley

Taken from www.food.com/recipe/shrimp-pasta-primavera-243561 (may not work)