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Shrimp & Pasta Formaggioni

1/2 lb angel hair pasta; uncooked

1 tbsp olive oil

3 cloves Garlic; minced

1 14.5-oz can Italian-style diced tomatoes; undrained

1 6-oz packages baby spinach leaves

1 lb frozen cooked cleaned (with tails left on) medium

1/2 cup whipping cream

1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blen

3 tbsp KRAFT Grated Parmesan Cheese


COOK pasta as directed on package. If using fresh shrimp, peel and devein.


MEANWHILE, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Add in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.


DRAIN pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted


Ready in 30 minutes




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