• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Creamy Tomato, Poblano & Shrimp Pasta

  • 8servings
  • 35minutes
  • 450calories

Add to MenuAdd to Calendar

Source: www.kraftrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 roasted large poblano chile s, peeled, deveined and divided

  2. 1 can (8 oz.) tomato sauce

  3. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , cubed, softened

  4. 1 lb. spaghetti , uncooked

  5. 2 lb. uncooked medium shrimp, peeled, deveined

  6. 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese , divided

  7. 2 Tbsp. chopped fresh cilantro

  8. 2 Tbsp. KRAFT Grated Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. CUT 4 chiles into thin strips; set aside. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.

  2. COOK spaghetti in 8-qt. stockpot as directed on package, omitting salt. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min. or until shrimp turn pink, stirring frequently. Remove from heat; cover to keep warm.

  3. DRAIN spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved water to pot. Add chile sauce, chile strips and shrimp; cook 2 min. on medium-low heat or until heated through, stirring frequently. Stir in 1/2 cup mozzarella; cook and stir 1 min. or until melted. Sprinkle with remaining mozzarella, cilantro and Parmesan.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback