Creamy Tomato-Basil Pasta with Shrimp recipe

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Ingredients

3 cups farfalle (bow tie) pasta, uncooked
¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
1 pound uncooked medium shrimp, peeled and deveined
1 cup fat-free reduced-sodium chicken broth
½ teaspoon garlic powder
½ teaspoon black pepper
4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
2 cups grape tomatoes
½ cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Nutrition Info

355.6 calories
carbohydrate: 27 g
cholesterol: 203.7 mg
fat: 13.7 g
fiber: 2.1 g
protein: 29.6 g
saturatedFat: 6.7 g
servingSize: -
sodium: 752.6 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp, cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet, cover to keep warm. Discard any drippings in skillet.

  2. Add remaining dressing, broth and seasonings to skillet, cook 2 min. or until heated through. Add Neufchatel, cook and stir 2 to 3 min. or until melted. Stir in tomatoes, cook 1 min.

  3. Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil, top with shrimp and remaining basil.

Recipe Yield

4 (2-cup) servings

Recipe Note

You might want to hire a waiter to serve this one. With fresh tomatoes and chopped basil along with savory shrimp and pasta, it's that close to a seriously high-end entrée.

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