- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- 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 medium shrimp with tails left on, thawed, drained
- 1/4 cup milk
- 1/4 tsp. black pepper
- 1 tub (10 oz.) Philadelphia Savory Garlic Cooking Creme
- 2 cups hot cooked rice
DirectionsHeat oil in large skillet on medium-high heat. Add red peppers and onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in peas; cook 3 to 4 min. or until heated through, stirring frequently.
Add shrimp, milk and black pepper; cook and stir 3 min. or until heated through. Add cooking creme; cook and stir 2 min.
Serve over rice.