Shrimp Carbonara

By melanieroe

total time 20 min
prep 5 min
servings 4 servings, 1-1/2 cups each

nutritional information per serving

Calories 570 Total fat 20 g Saturated fat 10 g Cholesterol 275 mg Sodium 1120 mg Carbohydrate 52 g Dietary fiber 4 g Sugars 8 g Protein 43 g Vitamin A 35 %DV Vitamin C 15 %DV Calcium 25 %DV Iron 35 %DV

Ingredients

• 1/2 lb. spaghetti, uncooked
• 4 slices OSCAR MAYER Bacon, chopped
• 1 lb. uncooked deveined peeled large shrimp
• 1 cup frozen peas
• 1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
• 1/4 cup KRAFT Grated Parmesan Cheese
• Side: caesar salad

Details

Servings 4
Adapted from kraftrecipes.com

Preparation

Step 1

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

ADD shrimp to reserved drippings; cook and stir on medium heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add cooking creme; cook and stir 3 min. or until heated through.

DRAIN spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.


Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Note
If a thinner sauce is desired, reserve 1/4 cup of the drained pasta cooking water. Add, 1 Tbsp. at a time, to finished recipe until of desired consistency. Top with Parmesan.