Alas, this was not among my favorites for the cooking cremes (Enchiladas still win!). Not bad, but I would make some changes the next time. I used a whole pound of shrimp (what was I going to do with 1/4 pound that would've been left?) which turned out to be too much (boyfriend said that he prefers his shrimp breaded) and I left out the tomatoes as he doesn't care for them and a 1/4 cup seemed negligible. I wasn't sure how far the cream sauce would go so I didn't add more broccoli as I was inclined. One cup of broccoli is not enough, particularly if you want to make this a one dish meal. I would increase the amount of pasta, double the broccoli, and use a 1/2 pound of shrimp (which would leave enough to make it again another time! - and more economical too). If and when I make it again, I'll let you know how the changes came out.
1/4 lb. fettuccine, uncooked
1 cup broccoli florets
3/4 lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
1/4 cup milk
1/4 cup chopped tomatoes
Directions
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.
Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min.
Add pasta to shrimp mixture; mix lightly. Top with tomatoes.
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