Easy Shrimp Pasta for Two

photo by:kraft

Fresh tomatoes and basil are available year-round. That's good news, because this creamy shrimp pasta shouldn’t be enjoyed only in summer.

time

prep:

25 min

total:

45 min

servings

total:

2 servings, 1-3/4 cups each

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What You Need

Tbsp. KRAFT Balsamic Vinaigrette Dressing

1/2

lb. uncooked large shrimp, peeled, deveined

1/4

lb. fettuccine, uncooked

tomato, chopped

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Tbsp. chopped fresh basil, divided

Tbsp. KRAFT Shredded Parmesan Cheese

Make It

POUR dressing over shrimp in small bowl. Refrigerate 20 min. to marinate.

COOK pasta as directed on package, omitting salt. Meanwhile, heat large skillet on medium heat; add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.

ADD tomatoes, cream cheese and 1 Tbsp. basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally.

DRAIN pasta. Place on large platter; top with shrimp mixture, remaining basil and shredded cheese.

Kraft Kitchens Tips

Substitute

Prepare using thawed frozen shrimp.

Note

For a thinner sauce, stir small amount of milk into sauce with the shrimp.

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aljohnson9

posted:1/24/2008

This recipe was WONDERFUL! It had great flavor, and it was easy to make. I would definitely make it again.

janetb33

posted:1/22/2008

This was GREAT!!! Tasted like a fancy Italian restaurant. I used whole wheat pasta and it was very good. SOOOOOOOOOO easy to make. I used italian seasoning insteas of the basil. I would definately make this dish again.

a cook

posted:1/21/2008

This recipe had great flavor. Although, I think the sauce was a little thick due to the cream cheese. When making it again I would add a little milk or extra vinagrette to thin out the sauce a little more.

a cook

posted:1/20/2008

We enjoyed this very much, it was a nice change.

sueeasty

posted:1/18/2008

This was easy and delicous.I read all the reviews and took hints from everyone. I made this with more shrimp,so I added 3T. of marinade. I added 1/2 tsp red pepper flakes for heat,1 cup sliced mushrooms, 3 minced garlic cloves,1/2 cup sliced green onion and 1/2 cup non fat cream to make it saucy. (1 tsp of dried basil = 1 T. fresh basil) I think artichokes would be good in this dish too.

ramdelgado

posted:1/18/2008

Both my husband and I loved this recipe. I don't really make good pasta, but this was fast, easy and very good. I did however add a few more spices. Thumbs up on this one!!

cheme1024

posted:1/17/2008

I couldn't believe that 4 oz of pasta would be enough, but it was actually the perfect amount! I substituted dried basil, but I'd definitely use fresh next time. I also added a splash of milk to make it a bit "saucier" - skim worked just fine. I did have to salt & pepper the shrimp mixture - it seems most of these Kraft recipes leave out that very important step! I also sprinkled on a little red pepper flake for spice.

a cook

posted:1/16/2008

I like a little "kick" so I added a bit of Chinese chili sauce and some lime zest. It was great.

Cindyw5354

posted:1/15/2008

We LOVED this dish. I didn't have everything on hand so I substituted 1/2 can of stewed tomatoes for sliced tomato, Mrs. Dash Garlic & Herb for the fresh basil, and added Old Bay Seasoning and garlic powder for a little kick. An easy, quick, and delicious meal. My daughter is so picky and she LOVED it. Will make it over and over again. I may try this with chicken too.

JPeterson4524

posted:1/14/2008

We loved this dish. Easy to make and the left overs were delicious the following day for lunch. Can be easily modified by using flavored diced tomatoes and substituting dried basil for fresh. Will definitely make this again.