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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dwestp01

posted:10/13/2011

Everyone in the family loved it! Just enough with a little leftover for the next day.

cdillon80

posted:9/25/2011

It was good. I did not discard the drippings after cooking the shrimp gives more flavor to keep it. I also used fresh garlic along with the garlic powder and pepper

a cook

posted:9/16/2011

Was great. Works great with chicken too.

Linda Rasmussen1

posted:6/11/2011

This recipe is incredible!! Seriously the best shrimp pasta recipe I have ever made. I made it for my parents and boyfriend first and they loved it. The next week I made it for family in town from up north, and they kept raving!

a cook

posted:4/20/2011

I made this recipe recently for my husband and he loved it. It was so easy and quick to make, I will recommend it. Definately one to keep.

dmjohnson2744

posted:2/16/2011

Me and my boyfriend had an awesome night making this together it was very easy and tasted delicious!!! We substituted a few things because we could not find the right dressing and we were out of Parmesan cheese but it was still really good!

fkbourland

posted:2/15/2011

My family loves this dish. One small change I make is that I marinate the shrimp in the vinaigrette before cooking for approx. 15 minutes.

a cook

posted:1/31/2011

So good! The sauce is so tasty and creamy. My family and I loved it!

Avsie1821avs

posted:1/14/2011

I love this!!!! Tastes great. Even my sister who doesn't cook much asked for the recipe. Always a favorite.

haleybyers

posted:12/12/2010

My husband always asks me "when are you going to make exploding tomatoes pasta again?" This is definitely what I make when I want to impress people!