Creamy Shrimp & Rice
10 ingredients
11 steps
Ingredients
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 1/2 cup plus 2 Tbsp. milk, divided
- 1 tsp. garlic powder
- 2 tsp. olive oil
- 1/2 cup each chopped red peppers and onions
- 1 pkg. (6 oz.) sugar snap peas, halved
- 1 lb. frozen cooked cleaned (with tails left on) medium shrimp, thawed
- 1/4 tsp. black pepper
- zest from 1 lemon
- 3 cups hot cooked long-grain white rice
Directions
-
1Mix cream cheese spread, 2 Tbsp.
-
2milk and garlic powder until blended.
-
3Heat oil in large skillet on medium-high heat.
-
4Add red peppers and onions; cook and stir 4 to 5 min.
-
5or until crisp-tender.
-
6Stir in peas; cook 3 to 4 min.
-
7or until heated through, stirring frequently.
-
8Add shrimp, black pepper and remaining milk; cook and stir 3 min.
-
9or until heated through.
-
10Add cream cheese mixture and lemon zest; cook and stir 2 min.
-
11Serve over rice.
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