Philadelphia Cream Cheese Shrimp Pasta Food

CREAMY CHIVE & ONION SHRIMP LINGUINE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently. Transfer to bowl; cover to keep warm.
• Add cream cheese spread and broth to skillet; cook and stir on medium heat 4 min. or until cream cheese is melted and sauce is thickened. (Do not let sauce come to boil.)
• Drain pasta mixture. Add to sauce with shrimp mixture; mix lightly. Top with Parmesan and parsley.

CREAMY SHRIMP ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in Large Skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp from skillet with slotted spoon, reserving liquid in skillet; set shrimp aside. Add cream cheese and broth to reserved liquid in skillet; cook 3 to 5 min or until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.
• Drain pasta. Add to shrimp mixture; mix lightly. Sprinkle with remaining Parmesan and parsley.

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

BAKED CREAM CHEESE PASTA WITH SHRIMP

Steps:

• Preheat oven to 425˚F.
• Bring a large pot of salted water to a boil. Cook pasta according to package directions.
• 2 minutes before the pasta is done, drop in the shrimp and cook until shrimp is pink and cooked through.
• Reserve ½ cup of pasta water, then drain out the rest.
• In the meantime place cream cheese in the middle of a large baking dish.
• Add tomatoes and garlic around the block of cream cheese.
• Sprinkle oregano and thyme all over, then drizzle with oil.
• Bake for 25 to 30 minutes, or until cream cheese is soft, and tomatoes have started to burst.
• Remove from oven and stir until cheese is smooth and everything is well combined.
• Add cooked pasta and shrimp to the cheesy sauce and ¼ cup of reserved pasta water; stir to combine.
• Add more pasta water, if needed, to thin out the sauce.
• Season with salt and pepper; taste and adjust seasoning as needed.
• Serve.

CREAMY PHILADELPHIA® PASTA PRIMAVERA

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
• Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

SHRIMP & PASTA WITH GOAT CHEESE CREAM SAUCE

Steps:

• In a saute pan, melt the butter then add flour.
• Whisk together until bubbling.
• Slowly stir in chicken broth and whisk until smooth.
• Simmer on low heat to thicken.
• Stir in goat cheese and lemon juice until melted & smooth.
• In a separate pan, saute asparagus, mushrooms & sundried tomatoes.
• In a separate pan, saute shrimp, garlic, salt & pepper.
• Coat the pasta with the sauce & mix in 1/2 the shrimp.
• Spoon the vegetables & shrimp over the top.

SHRIMP IN LOVE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat large heavy nonstick skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 min. or until cream cheese is completely melted and shrimp turn pink.
• Drain pasta; place in large bowl. Add spinach and shrimp mixture; mix lightly.

PASTA WITH PHILADELPHIA CREAM CHEESE

Steps:

• In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
• Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
• Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
• Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
• Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
• Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
• When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
• Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
• Add the cream cheese and stir well to coat the pasta.
• Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
• Serve pasta immediately.
• Refrigerate any unused portions. Cover with plastic wrap.
• To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
• Add 1/4 cup of pasta water and the pasta and
• stir to blend.
• Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
• Serve hot.