Spicy Shrimp and Pasta

• 4 cups rotini pasta, uncooked
• 2 cans (14.5 oz. each) no-salt-added diced tomatoes, undrained, divided
• 2 canned chipotle peppers in adobo sauce with 2 Tbsp. sauce, divided
• 2 cloves garlic, chopped
• 2 tsp. dried Mexican oregano
• 1 tsp. ground cumin
• 1 lb. uncooked deveined peeled large shrimp
• 1/4 cup halved drained manzanilla olives
• 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, blend 1 can tomatoes, adobo sauce, garlic, oregano and cumin in blender until smooth; set aside.
3. Drain remaining can of tomatoes; discard liquid.
4. Slice peppers.
5. Cook and stir half the shrimp in large nonstick skillet on medium heat 2 min.
6. or until shrimp turn pink.
7. Remove shrimp from skillet; cover to keep warm.
8. Repeat with remaining shrimp.
9. Return all shrimp to skillet.
10. Add drained tomatoes, peppers and olives; cook 2 min., stirring frequently.
11. Stir in prepared tomato sauce.
12. Bring to boil; simmer on medium-low heat 2 min., stirring occasionally.
13. Drain pasta.
14. Add to shrimp mixture along with the shredded cheese; cook 3 min.
15. or until cheese is completely melted and shrimp mixture is heated through, stirring constantly.
16. Sprinkle with Parmesan.

rotini pasta, salt, peppers, garlic, oregano, ground cumin, shrimp, manzanilla olives, milk, parmesan cheese

Taken from www.kraftrecipes.com/recipes/spicy-shrimp-pasta-189939.aspx (may not work)