Lemony Parmesan Pasta with Shrimp

• 110 g whole wheat spaghetti, uncooked
• 1/2 lb. (225 g) uncooked deveined peeled medium shrimp Safeway 1 lb For $8.99 thru 02/09
• 1 small garlic clove, minced
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided
• 140 g fresh asparagus spears, shaved into long strips
• 1 tsp. zest and 1 Tbsp. juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup torn fresh basil leaves
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided

1. Cook spaghetti as directed on package, omitting salt.
2. Drain, reserving 1/4 cup cooking water.
3. Cook and stir shrimp and garlic in half the dressing in large nonstick skillet on high heat 2 to 3 min.
4. or until shrimp turn pink.
5. Add spaghetti, asparagus, lemon zest, juice, basil, half the cheese and remaining dressing; cook on medium heat 1 to 2 min.
6. or until heated through, stirring constantly and adding enough of the reserved cooking water until sauce is thick enough to coat spaghetti and asparagus.
7. Sprinkle with remaining cheese.

whole wheat spaghetti, shrimp, garlic, olive oil, lemon, basil

Taken from www.kraftrecipes.com/recipes/lemony-parmesan-pasta-shrimp-145202.aspx (may not work)