Cook pasta in a large saucepan as directed on the package, adding shrimp to the
boiling water for the last 3 minutes.
Meanwhile, heat broth in a large skillet over medium heat. Add cream cheese, lemon
zest and juice. Cook, stirring, for 3-4 minutes, or until the cream cheese has melted.
Drain the pasta mixture. Add to the cream cheese sauce with Parmesan; mix well.
Creamy Lemon-Shrimp Pasta
2 cups penne pasta, uncooked
1½ pounds raw, deveined,
peeled medium shrimp
½ cup chicken broth
6 ounces (¾ of 8-ounce package)
Philadelphia* cream cheese, cubed
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
¼ cup Kraft* grated Parmesan cheese
½ cup Kraft* shredded
1 tablespoon chopped fresh parsley
Top with mozzarella. Cover and cook for 3-4 minutes, or until the mozzarella is
melted. Sprinkle with parsley. Makes 6 servings.
Variation: Substitute boneless, skinless chicken breasts for the shrimp. Cut chicken
into strips. Heat a large nonstick skillet over medium heat. Add chicken and cook,
stirring, for 7-8 minutes or until done. Add to the sauce with the pasta and Parmesan.
Nutritional information: Each serving has 360 calories, 34 g protein,
21 g carbohydrates, 15 g total fat, 8 g saturated fat, 270 mg cholesterol,
1 g ;ber, 590 mg sodium, 2 g sugar.
Brands may vary by region; substitute a similar product.
126 A Decade of Cooking The Costco Way