Shrimp & Pasta Formaggio
Seafood main dish"This recipe is very good with a few alterations. Only I added onion powder, garlic powder, sea salt and Italian seasonings to give it flavor. I used half and half instead of whipping cream. I took off the shrimp tails (I enjoy it better that way). I used frozen spinach instead of the bagged spinach. Needed a little more sauce so I added the entire 25 oz can of diced tomatoes and more half and half. Next time I will buy another can of tomatoes for more sauce. My husband loved the recipe! Great recipe." - bac061405
Yield: 4 Ready in 30 minutes
1,155 people trying soon
|1/2 lb.angel hair pasta; uncooked|
|1 tbspolive oil|
|3 clovesGarlic; minced|
|1 14.5-oz canItalian-style diced tomatoes; undrained|
|1 6-oz packagesbaby spinach leaves|
|1 lb.frozen cooked cleaned (with tails left on) medium|
|1/2 cupwhipping cream|
|1 cupKRAFT 2% Milk Shredded Italian* Three Cheese Blen|
|3 tbspKRAFT Grated Parmesan Cheese|
Shrimp & Pasta Formaggio Preparation
COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted
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