Amount per serving
- Calories: 530
- Cholesterol: 280mg
- Fiber: 4g
- Iron: 20%
- Fat: 18g
- Sodium: 1350mg
- Sugars: 5g
- Saturated fat: 9g
- Carbohydrate: 53g
- Protein: 38g
- Calcium: 25%
- 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
- 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.
- TO DOUBLE
- 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
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Shrimp-in-Love Pasta Recipe at a Glance
- COURSE: Main Dishes
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