Creamy Shrimp and Rice

If you haven't  tried the new Philadelphia Cooking Creme, you should. Its pretty awesome! I got this recipe from the ideas on the package... And it is delish.

{ingredients}
2 tsp. Olive Oil
1/2 c. red peppers- chopped
1/2 c. onions- chopped
1 pkg. (6 oz.) sugar snap peas- halved
1 lb. frozen, cooked, cleaned, medium shrimp- thawed and drained {and you'll want to pat them dry with a paper towel)
1/4 tsp. black pepper
1/4 c. milk
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 c. hot cooked rice

{directions}
1. Heat oil in large skillet on med-high heat. Add peppers and onions; cook and stir 4-5 minutes or until crisp-tender. Stir in peas, cook 3-4 minutes or until heated through, stirring frequently.
2. Add shrimp, black pepper, and milk; cook and stir 3 minutes or until heated through. Add cooking creme; cook and stir 2 minutes.
3. Serve over rice.

**Here's a card for you!