Pasta tossed in a luscious, creamy sauce with garlic and tender shrimp.
Ingredients
- 8 ounces penne pasta
- 1/2 cup kraft light zesty italian dressing
- 1 pound raw large cleaned shrimp, thawed if frozen
- 2 red peppers, cut into short thin strips
- 1 cup pea pods
- 4 ounces philadelphia neufchatel cheese, cubed
- 2 tablespoons kraft grated parmesan cheese
Instruction
- Cook pasta in large saucepan as directed on package.
- Meanwhile, heat dressing in large skillet on medium heat. Add shrimp and peppers; stir-fry 3 to 4 min. or until shrimp turn pink. Add pea pods; stir-fry until heated through. Add Neufchatel; cook and stir until Neufchatel is completely melted and mixture is well blended.
- Drain pasta; return to saucepan. Add shrimp mixture; mix lightly. Serve topped with the Parmesan cheese.
