8-oz uncooked whole-wheat spaghetti
4 slices bacon, chopped
1 lb raw deveined peeled large shrimp
1 cup frozen peas
1 container (10-oz) Italian Cheese and Herb Cooking Creme
1/4 cup grated parmesan cheese
Cook the spaghetti as directed on the package leaving out the salt.
In the meantime, cook the bacon in large skillet until crisp. Using a slotted spoon, remove the bacon from the skillet; drain on paper towels. Save 1 tablespoon of the drippings in the skillet.
Add the shrimp to the saved drippings in the skillet and cook over medium heat 5 minutes or until the shrimp turns pink. Stir in the peas and cook for 1 minute. Add the cooking creme and continue to cook, stirring, for 3 minutes or until thoroughly heated.
Drain the spaghetti in a colander then return to the pan. Add the shrimp and the bacon; toss to mix lightly. Sprinkle with the parmesan cheese before serving.
Note: This is basically a recipe I got from Kraft Foods.
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