Creamy Garlic-Shrimp Pasta Alfredo

• 1/2 lb. spaghetti, uncooked
• 1 pkg. (14 oz.) frozen broccoli florets, thawed
• 2 Tbsp. oil
• 6 garlic cloves, halved
• 2/3 cup milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 tsp. chicken bouillon granules
• 1/2 tsp. dried oregano leaves
• 1-1/2 lb. uncooked deveined peeled medium shrimp
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/2 cup KRAFT Shredded Mozzarella Cheese

1. Cook pasta as directed on package omitting salt and adding broccoli to the boiling water for the last 2 min.
2. Meanwhile, cook and stir garlic in hot oil in large nonstick skillet on medium-high heat 5 min.
3. or until lightly browned.
4. Remove from heat; transfer garlic to blender, reserving oil in skillet.
5. Blend garlic with milk, cream cheese and seasonings in blender until smooth.
6. Cook shrimp in reserved oil on medium heat 3 to 4 min.
7. or until pink, stirring occasionally.
8. Add cream cheese mixture; cook and stir 4 to 5 min.
9. or until heated through.
10. Drain pasta mixture; place in large bowl.
11. Add shrimp mixture, Parmesan and mozzarella; mix lightly.

broccoli florets, oil, garlic, milk, philadelphia cream cheese, chicken bouillon granules, oregano, shrimp, parmesan cheese, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/creamy-garlic-shrimp-pasta-alfredo-161206.aspx (may not work)