Creamy Lemony Shrimp Pasta

• 1/2 lb. linguine, uncooked
• 1 Tbsp. oil
• 1 lb. uncooked deveined peeled large shrimp King Sooper's 1 lb For $4.99 thru 02/09
• 2 cloves garlic, minced
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 3/4 cup fat-free reduced-sodium chicken broth
• 2 Tbsp. chopped fresh dill
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 cups snow peas, halved
• 1 cup cherry tomatoes, halved

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add shrimp and garlic; cook and stir 3 to 5 min.
4. or until shrimp turn pink.
5. Remove shrimp from skillet; cover to keep warm.
6. Add cream cheese spread, broth, dill and zest to same skillet; cook and stir 2 to 3 min.
7. or until cream cheese is completely melted and sauce is well blended.
8. Add shrimp, snow peas and tomatoes; cook and stir 3 min.
9. or until heated through.
10. Drain pasta.
11. Add to shrimp mixture; mix lightly.

linguine, oil, shrimp, garlic, philadelphia cream cheese, chicken broth, dill, lemon zest, snow peas, cherry tomatoes

Taken from www.kraftrecipes.com/recipes/creamy-lemony-shrimp-pasta-189173.aspx (may not work)