Creamy Pesto-Shrimp & Rice

By Blondie

Ingredients

• 1 red pepper, cut into strips, halved
• 3/4 lb. frozen cooked cleaned medium shrimp, thawed
• 1 clove garlic, minced
• 1 Tbsp. fresh lemon juice
• 1 tub (10 oz.) PHILADELPHIA Creamy Pesto Cooking Creme
• 2 cups hot cooked long-grain white rice
• 1 Tbsp. chopped fresh Italian parsley

Preparation

Step 1

COOK and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp, garlic and lemon juice; cook and stir 2 min.

ADD cooking creme; cook and stir 2 min or until heated through.

SERVE over rice. Sprinkle with parsley.