- 1/4 pound linguine, uncooked
- 1/2 pound uncooked deveined peeled medium shrimp
- 2 tomatoes, chopped
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
- 1-1/2 cups torn fresh spinach
- calories 530
- cholesterol 280 mg
- fiber 4 g
- iron 20 %
- fat 18 g
- sodium 1350 mg
- sugars 5 g
- satfat 9 g
- carbohydrate 53 g
- protein 38 g
- calcium 25 %
How to Make It
COOK pasta as directed on package, omitting salt.
MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 min. or until cream cheese is melted and shrimp are done.
DRAIN pasta; place in large bowl. Add spinach and shrimp mixture; mix lightly.
KRAFT kitchens tips:
Prepare using 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed.
For 4 servings, prepare as directed using 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread and doubling all other ingredients.
SAFELY THAWING SHRIMP
It's great to have a bag of frozen shrimp in the freezer for a quick meal. Thaw frozen shrimp in the refrigerator, not at room temperature. Or, place the sealed package in a bowl of cold water and change the water every 10 min. until the shrimp are completely thawed