Creamy Shrimp & Rice

2 teaspoons olive oil 

1/2 cup chopped red peppers

1/2 cup chopped onion 

1 package sugar snap peas

1 lb frozen shrimp, thawed and drained 

1/4 teaspoon black pepper 

1/4 cup milk

1 tub Philadelphia Garlic Cooking Cream (I used plain cream cheese and added my own spices) 

2 cups hot rice

1. Heat 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.

2. Add shrimp, black pepper and milk; cook and stir 3 min. or until heated through. Add cooking creme; cook and stir 2 min.

3. Serve over rice. Yield: 4 servings, 1-1/2 cups each.

Recipe from Taste of Home