Creamy Shrimp & Rice

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1/2 cup plus 2 Tbsp. milk, divided
• 1 tsp. garlic powder
• 2 tsp. olive oil
• 1/2 cup each chopped red peppers and onions
• 1 pkg. (6 oz.) sugar snap peas, halved
• 1 lb. frozen cooked cleaned (with tails left on) medium shrimp, thawed
• 1/4 tsp. black pepper
• zest from 1 lemon
• 3 cups hot cooked long-grain white rice

1. Mix cream cheese spread, 2 Tbsp.
2. milk and garlic powder until blended.
3. Heat oil in large skillet on medium-high heat.
4. Add red peppers and onions; cook and stir 4 to 5 min.
5. or until crisp-tender.
6. Stir in peas; cook 3 to 4 min.
7. or until heated through, stirring frequently.
8. Add shrimp, black pepper and remaining milk; cook and stir 3 min.
9. or until heated through.
10. Add cream cheese mixture and lemon zest; cook and stir 2 min.
11. Serve over rice.

philadelphia cream cheese, milk, garlic powder, olive oil, red peppers, sugar, shrimp, black pepper, zest from, hot cooked

Taken from www.kraftrecipes.com/recipes/creamy-shrimp-rice-121722.aspx (may not work)