Ingredients 10 Servings
- 1/4 cup (1/2 stick) butter
- 4 cups fresh corn kernels, (from about 5 ears of corn)
- 1 package French's® Chili-O Onion
- 1 jalapeño pepper, seeded and chopped
- 1 container (32 ounces) original chicken stock
- 8 ounces pasta, such as bowtie pasta
- 1 pound large shrimp, peeled and deveined
- 4 ounces cream cheese, cubed
- 1/2 cup shredded Cheddar cheese
INSTRUCTIONS
- 1 Melt butter in large skillet on medium heat. Add corn; cook 5 minutes or until lightly browned, stirring frequently. Stir in Seasoning Mix and jalapeño; cook and stir 3 minutes. Add stock and bring mixture to boil.
- 2 Stir in pasta; cover. Cook 15 to 20 minutes or until pasta is tender. Stir in shrimp and cream cheese, cook 3 minutes or just until shrimp turn pink and cheese is melted. Top with shredded cheese. Let stand 5 minutes before serving.
NUTRITION INFORMATION
(per Serving)
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