Shrimp and Pasta Formaggio
220 grams angel hair pasta
1 tablespoon olive oil
3 cloves garlic
1 (398 mL) can no-salt-added diced tomatoes
8 cups baby spinach leaves
1 pound frozen cooked cleaned (with tails left on) medium shrimp
½ cup heavy cream
1 cup CRACKER BARREL Shredded 4 Cheese Italiano Cheese
3 tablespoons KRAFT 100% Parmesan Grated Cheese
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute or just until fragrant and tender. Stir in tomatoes; simmer 4 minutes, stirring occasionally. Add spinach; cook and stir 1 minute or just until wilted. Add shrimp and cream; cook 4 minutes or until heated through, stirring occasionally.
Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 minutes or until shredded cheese is melted.
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