Thank you to Kraft Foods for offering me the opportunity to recreate a recipe with PHILADELPHIA Cooking Creme. Please click here to learn more about all the PHILADELPHIA Cooking Creme flavors and recipes.
While I like to try to make homemade sauces for all of my dishes, let’s get real, sometimes I just don’t have the time or energy. I was delighted for the opportunity to recently try Philadelphia Cooking Creme as an alternative to a jarred sauce off the shelves. This recipe for Shrimp and Broccoli Fettuccine is very easy and very quick, all you need is a few minutes of prep time while you wait for your water to boil and then another 10 minutes from stove to table!
As I’ve grown as a home chef, I’ve begun to steer away from pre-mixed and made products. I do this partially because I am stubborn, partially for the taste. I find that some store bought sauces can either lack in flavor or feel a bit off balance. The Philadelphia Savory Lemon and Herb Cooking Creme brought a large amount of flavor to the dish without being too sharp. It created a nice creamy texture with the fettuccine and paired well the the fresh, cooked broccoli. I added some chopped roasted red peppers for a little extra flavor punch. I could also see adding some sun-dried tomatoes, along with the fresh ones for a good balance of flavor. If you are not a shrimp fan, this dish would also be great with some shredded rotisserie chicken, or go vegetarian and add some zucchini.
This recipe makes a good healthy-sized bowl of pasta. I added a little more fettuccine and a few extra shrimp and felt the sauce still spread evenly amongst the dish. My family enjoyed the meal, my little guy especially loved the broccoli, which brings warmth to every mommy’s heart.
I’ll be interested to try a few of the other flavors. But if you are looking to make an easy, delicious dinner in a pinch, Philadelphia Cooking Creme is a great option!
Also, I had the opportunity to do our very first HAP video! Check out the Philadelphia Cooking Creme experience from my kitchen:
Shrimp and Broccoli Fettuccine
Prep Time: 20 min. | Makes: 4 servings, 1 cup each
What You Need
¼ lb. fettuccine, uncooked
1 cup broccoli florets
¾ lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
¼ cup milk
¼ cup chopped tomatoes
2 TBSP chopped roasted red peppers (optional)
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.
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Prepare as directed, substituting 3/4 lb. boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done. Add cooking creme and milk; continue as directed.
Nutrition Information Per Serving
340 calories, 11g total fat, 6g saturated fat, 1350mg sodium, 31g carbohydrate, 28g protein
Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.