20-Minute Shrimp Carbonara
Serves: 6
Ingredients
| ½ | pound spaghetti, uncooked |
| 4 | slices OSCAR MAYER Bacon, uncooked and chopped |
| 1 | pound deveined peeled large shrimp, uncooked |
| 1 | cup frozen peas |
| 1 | tub (10ounces) PHILADELPHIA Italian Herb Cooking Crème |
| ¼ | cup KRAFT Grated Parmesan Cheese |
COOK spaghetti in large saucepan as directed on package, omitting salt. While spaghetti boils, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tablespoon of drippings in skillet. Drain bacon on paper towels.
ADD shrimp to reserved drippings; cook and stir on medium heat (5 minutes or untilshrimp turn pink).Stir in peas; cook (1minute). Add cooking crème; cook and stir(3minutes or until heatedt hrough).
DRAIN spaghetti ;return to pan. Add shrimp mixture and bacon; mix lightly. Top with cheese. 
