Zesty Shrimp and Pasta

• 1 oz. linguine, uncooked
• 3 oz. fresh or frozen shrimp (thawed if frozen)
• 3 Tbsp. KRAFT Lite House Italian Dressing, divided
• 1/2 cup artichoke hearts, drained and quartered
• 1/8 medium yellow onion, sliced into thin wedges
• 2 Tbsp. fresh parsley, chopped
• 1 Tbsp. KRAFT Grated Parmesan Cheese
• 1/2 cup frozen peas and carrots
• 1 tsp. trans fat free canola-based soft margarine
• 1 SNACKWELL'S Sugar Free Lemon Creme Sandwich Cookie
• 8 fl oz (1 cup) fat-free milk

1. Cook pasta as directed on package.
2. Cook and stir shrimp in 1 Tbsp.
3. of the dressing in medium skillet on medium-high heat 2 min.
4. Add artichoke hearts, onion and parsley; cook until shrimp are pink and vegetables are tender, stirring occasionally.
5. Toss shrimp and vegetables with hot cooked pasta and remaining dressing.
6. Sprinkle with cheese.
7. Heat peas and carrots per package instructions; top with margarine.
8. Serve a cookie for dessert.
9. Serve a glass of milk with the meal.

linguine, shrimp, italian dressing, hearts, yellow onion, fresh parsley, parmesan cheese, carrots, trans fat free, s sugar, milk

Taken from www.kraftrecipes.com/recipes/zesty-shrimp-pasta-59669.aspx (may not work)