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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mmr316

posted:9/13/2010

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

lindamariecox

posted:9/9/2010

It was wonderful. Made it with shrimp the first time and chicken the second time. Both were delicious. Used chicken because cheaper on the budget. It is a keeper recipe!

nicoya527

posted:9/8/2010

OMG! so easy to make and so tasty! my husband had three bowls this difently will be in our dinner rotations. Only thing is I used Italian dressing instead of sundried because I couldn't find it in the store and I used dried basil worked perfect!

ljhovden

posted:9/4/2010

This is a great dish, easy to make.

smittnkitten

posted:9/3/2010

I am new to cooking and terrible at it, but I decided to give this recipe a shot based on all the great reviews. I'm glad I did! The recipe was very easy to follow, the only change I made was that I used vegetable broth instead of chicken. It's very good and didn't take too long to make either. I look forward to the leftovers for lunch tomorrow!

jennifer110972

posted:9/2/2010

Very good creamy sauce! I would skip the tomatoes next time and maybe add broccoli instead.

cafebeth

posted:8/31/2010

This just shot up to the top of my list! I used Super Sweet 100 cherry tomatoes from my garden, and fresh basil from my home-grown herbs. What a difference!

cindyb8888

posted:8/30/2010

This is one of the best finds in years. My daughter made it first and loved it. With such high praise I had to give it a try and totally agree. You can't miss. Will be my go-to recipe for company.

J9Buckles

posted:8/23/2010

Family, including picky teenager, loved it!

jules961

posted:8/22/2010

Easy, delicious and on the healthy side! Love it, thanks!!