Creamy Garlic & Herb Shrimp Linguine

• 220 g linguine, uncooked
• 2 cups fresh sugar snap peas
• 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1 lb. (450 g) frozen uncooked deveined peeled large shrimp, thawed Safeway 1 lb For $8.99 thru 02/09
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 2/3 cup 25%-less-sodium chicken broth
• 2 Tbsp. Kraft 100% Parmesan Grated Cheese
• 1 Tbsp. chopped fresh parsley

1. Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last 2 min.
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat.
3. Add shrimp; cook 3 to 4 min.
4. or until shrimp turn pink, stirring frequently.
5. Transfer to bowl; cover to keep warm.
6. Add cream cheese product and broth to skillet; cook and stir on medium heat 4 min.
7. or until cream cheese is melted and sauce is thickened.
8. (Do not let sauce come to boil.)
9. Drain pasta mixture.
10. Add to sauce with shrimp mixture; mix well.
11. Top with Parmesan and parsley.

linguine, fresh sugar, italian dressing, shrimp, philadelphia, cheese, parsley

Taken from www.kraftrecipes.com/recipes/creamy-garlic-herb-shrimp-linguine-122026.aspx (may not work)