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Creamy Tomatillo & Shrimp Skillet

  • 6servings
  • 30minutes
  • 470calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 fresh tomatillo s (1 lb.), husks removed

  2. 2 jalapeño pepper s, seeded

  3. 1/2 cup chicken broth

  4. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , cubed, softened

  5. 2 cloves garlic

  6. 3 cups farfalle (bow-tie pasta) , uncooked

  7. 1 Tbsp. oil

  8. 1 onion , chopped

  9. 1-1/2 lb. uncooked deveined peeled large shrimp

  10. 1 cup chopped fresh cilantro

  11. 1/3 cup KRAFT Grated Parmesan Cheese , divided

  12. 1/2 cup KRAFT Shredded Mozzarella Cheese

Instructions Jump to Ingredients ↑

  1. ADD tomatillos and peppers to 1 qt. (4 cups) boiling water in large saucepan; simmer on low heat 10 min. or until tender. (Do not return water to full boil.) Drain tomatillo mixture; place in blender. Add broth, cream cheese and garlic; blend until smooth.

  2. COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook 1 min., stirring occasionally. Stir in shrimp; cook 3 min., stirring frequently. Add tomatillo mixture, cilantro and 1/4 cup Parmesan. Bring to boil; simmer on low heat 2 to 3 min. or until shrimp are tender.

  3. DRAIN pasta; place in large bowl. Add shrimp mixture; mix lightly. Top with mozzarella and remaining Parmesan.

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