Shrimp & Pasta Formaggio

• 1/2 lb. angel hair pasta, uncooked
• 1 Tbsp. olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz.) Italian-style diced tomatoes, undrained
• 1 pkg. (6 oz.) baby spinach leaves
• 1 lb. frozen cooked cleaned (with tails left on) medium shrimp, thawed
• 1/2 cup whipping cream
• 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat.
3. Add garlic; cook and stir 1 min.
4. or just until fragrant and tender.
5. Stir in tomatoes; simmer 4 min., stirring occasionally.
6. Add spinach; cook and stir 1 min.
7. or just until wilted.
8. Add shrimp and cream; cook 4 min.
9. or until heated through, stirring occasionally.
10. Drain pasta.
11. Add to skillet; toss to coat.
12. Top with cheeses; cover.
13. Remove from heat; let stand 5 min.
14. or until shredded cheese is melted.

angel hair pasta, olive oil, garlic, italianstyle diced tomatoes, baby spinach leaves, shrimp, whipping cream, milk, parmesan cheese

Taken from www.kraftrecipes.com/recipes/shrimp-pasta-formaggio-114594.aspx (may not work)