A restaurant-style pasta dish ready in 20 minutes.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
300 g (1/3 of 900-g pkg.) fettuccine, uncooked
2 cups chopped fresh asparagus
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
Zest and juice from 1 lemon
1 lb. (450 g) cooked cleaned large shrimp
1/4 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
Cook pasta as directed on package, adding asparagus to boiling water for the last 3 min.
Meanwhile, heat nonstick skillet sprayed with cooking spray on medium heat. Stir in cream cheese and juice until blended. Add shrimp; cook on low heat 5 min., stirring occasionally.
Drain pasta mixture; place in large bowl. Top with shrimp mixture; toss to coat. Sprinkle with Parmesan and zest.
Kraft Kitchen Tips!
Substitute 1 cup fresh or frozen peas for the asparagus.
If using raw cleaned shrimp, add before cream cheese and cook 5 min. or until pink. Continue as directed.
Save 50 calories and 5 grams of total fat, including 3 grams of saturated fat, per serving by preparing with whole wheat fettuccine, Philadelphia Light Brick Cream Cheese Spread and Kraft 100% Light Parmesan Grated Cheese.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 8 g
Cholesterol 265 mg
Sodium 860 mg
Carbohydrate 61 g
Fibre 5 g
Sugars 3 g
Protein 39 g
Makes 4 servings, 1-3/4 cups (425 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.