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Categories:Viewed: 13 - Published at: 5 years ago
Ingredients
- 440 g fettuccine, uncooked
- 6 Tbsp. non-hydrogenated margarine, divided
- 1-1/2 lb. (675 g) uncooked deveined peeled large shrimp
- 175 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
- 1 cup skim milk
- 3/4 cup Kraft 100% Parmesan Light Grated Cheese
- 2 Tbsp. canned chipotle peppers in adobo sauce, finely chopped
Method
- Cook pasta as directed on package, omitting salt.
- Meanwhile, melt 2 Tbsp.
- margarine in large skillet on medium-high heat.
- Add shrimp; cook and stir 3 min.
- or until shrimp turn pink.
- Remove shrimp from skillet; cover to keep warm.
- Add next 4 ingredients and remaining margarine to skillet; cook on low heat 5 min.
- or until cream cheese spread is completely melted and mixture is well blended, stirring constantly with whisk.
- Stir in shrimp.
- Drain pasta; place in large bowl.
- Add shrimp mixture; mix lightly.
