Creamy Tomato-Basil Pasta with Shrimp

Creamy Tomato-Basil Pasta with Shrimp recipe

photo by:kraft

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.

time

prep:

25 min

total:

25 min

servings

total:

6 servings

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What You Need

cups farfalle (bow-tie pasta), uncooked

1/4

cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

lb. uncooked medium shrimp, peeled, deveined

cup fat-free reduced-sodium chicken broth

1/2

tsp. each garlic powder and black pepper

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

cups grape tomatoes

1/2

cup KRAFT Shredded Parmesan Cheese

fresh basil leaves, cut into strips

Make It

COOK pasta as directed on package, omitting salt. 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.

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

DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

Kraft Kitchens Tips

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.

How to Purchase and Store Raw Shrimp

Fresh shrimp should be firm, moist and translucent and should smell like the sea. Avoid those with black spots and any trace of ammonia odor. They can vary in color from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 1 day.

How to Slice Large-Leafed Fresh Herbs

Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.

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bethk29

posted:10/3/2012

loved it and so did the kids except the tomatos...I once in a blue i get lucky enough to buy sweet good tasting tomatos.Next time I will try roasting them first.

Janay2661

posted:10/2/2012

AWESOME!!! Everyone loved it.

Lizzzyy

posted:8/24/2012

Wonderful dish. Everyone loved it. I am anxious to make this again. I also want to try it with chicken instead of shrimp. I think that will be as good if not better than the shrimp. Thanks so much for the recipe

a cook

posted:6/28/2012

This is a family favorite.

kgwarnick

posted:3/3/2012

I increase the ingredients cause the only flaw is it doesn't make enough! I love this!

minner78

posted:2/22/2012

LOVED IT!!!!! i used chicken instead of shrimp. best recipe i have made in a while

clarkc323

posted:2/15/2012

Delish!! I doubled the recipe for a family event, and added a can of seasoned diced tomatoes to give the sauce a little more flavor & color.. served with chicken on the side.. IT WAS BIG HIT!!

a cook