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.
Oh pasta, what a wonderful comfort you are … especially creamy ones like this easy alfredo-wanna-be. We’ll get to the recipe in the sec though.
First, can I tell you something? I agreed to work on this project with Philadelphia Cooking Creme (via Clever Girls Collective), but I wasn’t confident it was going to go well. Actually, I was downright worried it would be a terrible experience. Why? Because I don’t like cream cheese. At all. Unless it’s in cheesecake — but that’s totally different.
Yep, so I didn’t have high hopes. Still, I was willing to give it a try. You are probably wondering why I said yes. Well, for one, the kids love cream cheese, so I figured this would almost certainly be up their alley. And two, I am all about being open minded about food. It’s what I have taught my kids, and I believe in practicing what you preach. It’s a good thing too. This turned out to be pretty darn good.
The recipe I was assigned was Shrimp and Broccoli Fettuccine using Savory Lemon and Herb Philadelphia Cooking Creme. The kids and I adore shrimp, so this sounded right up our alley — despite my uncertainty. Cream in pasta? Love. Cooking cream-iness in? I could do that. Before I started, I made two quick changes to the recipe: I used penne instead of fettuccine (it’s easier for the kids to eat and therefore less messy) and I added some freshly grated parmesan.
Making it? This was super simple. In the 11 minutes it takes to cook the pasta, I prepared the sauce (a simple mix of garlic, shrimp, Cooking Creme, milk and parmesan). All said — including water boiling time — this was ready in about 20 minutes. Hello, fast!
The sauce is creamy and a lot like alfredo, but much easier. It coats the pasta, shrimp and broccoli, lending a lot of lemon flavor to the shrimp. This does make quite a bit of sauce — you could totally double the pasta and have larger portion sizes as well. But that said, the small portion with its rich creaminess is very satisfying.
Would I make this again? Definitely. The kids and I all loved it. And the Philadelphia Cooking Creme made it so simple to make. Can’t complain about that. Serve this with crusty bread and a big salad and you have a full-on meal.
And I have a little surprise too … a video! I’m so nervous to share this since I am no expert at filming things like this. Oh, and I totally forgot to turn on my mic for the second half so there are some subtitles too. Sorry! Still, I hope you like it. The kids, who appear in the second half, want me to film more videos. And Will especially wants me to cook on camera. We’ll see!
- ¼ lb. penne, 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
- ½ cup freshly grated parmesan
- ¼ cup chopped tomatoes
- Cook pasta in large saucepan according to package directions. Add the broccoli when there is three-minutes of cooking time left.
- Meanwhile, heat a large skillet over medium heat (spray with cooking off if it isn't nonstick). Add the shrimp and garlic. Cook, stirring frequently, until the shrimp are cooked through -- 2-3 minutes.
- Stir in the Cooking Creme, milk and parmesan. Cook for 2-3 minutes until smooth and cooked through.
- Add the penne and broccoli to the pan. Toss well to combine. Serve with tomatoes on top.
Disclosure: 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.