Creamy Shrimp Diavolo

Serving 4 people

25 min


  • balsamic vinegar 1 Tbsp. balsamic vinegar
  • creme soda 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
  • crushed red pepper 1/4 tsp. crushed red pepper
  • fettuccine 1/2 lb. fettuccine, uncooked
  • garlic 4 cloves garlic, minced
  • olive oil 1 Tbsp. olive oil
  • parmesan cheese 2 Tbsp. KRAFT Grated Parmesan Cheese
  • parsley 1/4 cup chopped Italian parsley
  • plum tomatoes 8 plum tomatoes, coarsely chopped, divided
  • shrimp 1/2 lb. uncooked medium shrimp, peeled, deveined and cut lengthwise in half
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How to make it

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat oil in large skillet on medium-high heat.
  3. Add 3 cups tomatoes; cook 4 min. or until softened, stirring occasionally and adding garlic after 3 min.
  4. Add shrimp; cook and stir 2 min. or until shrimp turn pink. Stir in cooking cream, vinegar and red pepper; cook and stir on medium heat 3 min. or until heated through.
  5. Drain pasta; place in large bowl.
  6. Add shrimp mixture, parsley, Parmesan and remaining tomatoes; toss to coat.