• 1-1/2 cups campanelle pasta, uncooked
• 1/2 lb. (225 g) uncooked medium shrimp, peeled, deveined
• 1/2 tsp. Cajun seasoning, divided
• 60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 3 Tbsp. milk
• 3/4 cup chopped green peppers
• 1/4 lb. (115 g) fully cooked smoked pork sausage, cut lengthwise in half, then sliced crosswise
• 3/4 cup frozen corn

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, toss shrimp with 1/4 tsp. Cajun seasoning. Mix remaining seasoning with cream cheese and milk until blended.
3. Cook peppers in medium nonstick skillet on medium heat 2 min. or until softened, stirring frequently. Add shrimp and sausage; cook and stir 2 min. Add cream cheese mixture and corn; cook and stir 2 min. or until shrimp is tender and all ingredients are heated through.
4. Drain pasta. Add to cream cheese mixture; mix lightly.

Prep Time: 20 min.
Total Time: 20 min.
Servings: 2 servings, 2-1/4 cups (550 mL) each
Serving Suggestion
For added colour and texture, serve with a mixed green salad tossed with your favourite Kraft Dressing.