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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mizznikkis

posted:11/5/2010

My husband and I said it gets 4 stars. He called it DELISH! It is really light, and tasty. Like another reviewer suggested, I added about 1/4 cup of heavy whipping cream to give it a thicker sauce. I didn't have fresh basil, so I used some dried. Next time I think I'll add some Old Bay to the seasoning mix for some Maryland flavor. I will make again.

mls82125

posted:10/30/2010

Printed this recipe 2 months ago, just had the chance to make it, LOVE IT! Very simple, fast and affordable, added a splash of half and half for a creamer texture, very easy to double, company loved it, would definantly make this again

Mlb4u31

posted:10/23/2010

Made this tonight as boyfriend wanted something with a lot of protein and thought shrimp would be the ticket. We both don't like tomatoes so skipped that but otherwise followed the recipe and thought that it was a quick and easy pasta and good alternative to the regular alfredo i usually make with shrimp :) Would make again and recommend!

loepkerd

posted:10/13/2010

I have made this several times - it is awesome! I use the Kraft Light Italian dressing, and have substituted a can of Diced Tomatoes seasoned with Garlic and Basil instead of the grape tomatoes. DELISH! Use FRESH parmesan - it makes this AWESOME, and don't skip the FRESH basil!

jeastburn01

posted:10/11/2010

This is the first recipe that tastes a little wierd to me, but I think it might have been the fact that I used 1/3 fat cream cheese which has a totally different taste and consitency. If I tried making it again, I would use regular cream cheese. I did substitute sun dried tomatoes instead of plum tomatoes and they were great; nice addition! But overall, this was just ok for my personal taste.

Lacie Taylor

posted:10/4/2010

Yay!! Quick, easy, and delicious! My husband loved it. I didn't have fresh basil so I used dried and I only had a regular tomato that I chopped and it was still fantastic. I'll probably try this with some chicken, too!

marymbs

posted:9/23/2010

I have to admit, I had a cold when I made this, so I couldn't taste it. But, when my boyfriend came home, he said "Something smells really good!" Then, when he started eating, he said "This tastes even better than it smells". I asked if he would eat it again and he said Yes. It was very easy to make. I couldn't find the Kraft brand dressing either, so I used another brand. I'm sure you could substitute Italian dressing if you couldn't find the sun-dried tomato. If I make it again, I might add sun-dried tomatoes, fresh garlic and mushrooms.

smtiede23

posted:9/15/2010

WE LOVE THIS!! we make it w/white rice now instead and love it even more :)

a cook

posted:9/14/2010

Fabulous!! I thought the picture looked good and simple ingredients so I had to try it! It was faster to cook than I was expecting and the taste was delicious! I added mushrooms and onions to the tomato (I love veggies) and they just added another flavor! I would definitely make this again!!

mmr316

posted:9/13/2010

this was amazing......i would definitely make this again:) very easy, quick meal to make