Shrimp-Asparagus Pasta Alfredo

• 1/2 lb. fettuccine, uncooked
• 1/2 lb. fresh asparagus spears, cut into 1-inch lengths
• 3/4 lb. uncooked deveined peeled medium shrimp
• 2 cloves garlic, minced
• 4 tsp. flour
• 1-1/4 cups fat-free reduced-sodium chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1/4 tsp. pepper

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook and stir asparagus in large nonstick skillet on medium-high heat 4 min.
3. Add shrimp and garlic; cook 2 to 3 min.
4. or until shrimp turn pink, stirring frequently.
5. Remove shrimp from skillet; cover to keep warm.
6. Whisk flour and broth in same skillet until blended.
7. Stir in Neufchatel, 2 Tbsp.
8. Parmesan and pepper; cook and stir on medium heat 2 min.
9. or until mixture comes to boil.
10. Cook 2 to 3 min.
11. or until thickened, stirring constantly.
12. Stir in shrimp.
13. Drain pasta; place in large bowl.
14. Add shrimp mixture; mix lightly.
15. Sprinkle with remaining Parmesan.

fettuccine, fresh asparagus spears, shrimp, garlic, flour, chicken broth, parmesan cheese, pepper

Taken from www.kraftrecipes.com/recipes/shrimp-asparagus-pasta-alfredo-189165.aspx (may not work)