- 4
- 25 mins
- 25 mins
4.6/5
(23 Votes)
Ingredients
- 220 g linguine , uncooked
- 2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 3/4 lb. (340 g) uncooked deveined peeled medium shrimp
- 3 cloves garlic , minced
- 3/4 cup (3/4 of 250-g tub) Philadelphia Light Cream Cheese Spread
- 3/4 cup 25%-less-sodium chicken broth
- 1/4 cup Kraft 100% Parmesan Light Grated Cheese , divided
- 1 Tbsp. chopped fresh parsley
Preparation
Step 1
Cook pasta as directed on package, omitting salt. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon; set aside.
Add cream cheese spread and broth to skillet; cook 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.
Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.