Shrimp Pasta Primavera

I created this tonight after I realized I'd defrosted a package of shrimp and forgot about it. After adding a bunch of other random things I had on-hand, I ended up with quite a tasty (if fattening) dish.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 8  ounces cream cheese
• 1  cup parmesan cheese (from the can)
• 1⁄2 cup butter
• 1⁄2 cup milk (plus more if sauce is too thick)
• 3  garlic cloves, minced
• 1 (16 ounce) package  frozen mixed vegetables (your choice)
• 1 (12 ounce) package  frozen cooked shrimp, thawed, tails removed
• 8  ounces  vermicelli, broken in half
• 1⁄2 cup pine nuts, toasted
• 1⁄2 teaspoon cracked black pepper
• 2  teaspoons dried parsley

Directions

1. Start a large pot of lightly salted water boiling.
2. In another saucepan, combine cream cheese, parmesan, butter, garlic and 1/2 cup milk over medium heat until well blended, stirring occasionally.
3. Microwave vegetables until heated through, about 5 minutes; drain.
4. Add shrimp and vegetables to cream cheese mixture; stir well to combine.
5. Continue cooking over medium-low heat until shrimp is heated through, about 10 minutes. (If sauce is too thick, add more milk a tablespoon at a time until desired consistency.).
6. Add pasta to boiling water and cook until al dente, about 8 minutes; drain.
7. Combine pasta with sauce and toss lightly to combine.
8. Reserve a handful of pine nuts; add rest to pot and stir to combine.
9. Sprinkle remaining pine nuts on individual servings after putting on plates.