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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oriyah

posted:7/6/2010

The flavor was good, I added fresh red peppers as well. The only downside is that it is pretty heavy and rich. If I made it again I would not use as much cheese and instead use more dressing.

sweetjane1972

posted:6/24/2010

This was amazing! It was fast and delicious. My husband said it was restaurant quality ;-)

uhewikx

posted:6/15/2010

I made it with scallops instead of the shrimp. I loved it! I think I will try it with chicken.

gerris

posted:6/3/2010

This was a wonderful light tasting dinner. It would also be good with asparagus.

wvukd

posted:6/1/2010

I had leftover caramalized onions and added those. It added a nice taste. Would make this again.

Ruth.Lombardi

posted:6/1/2010

My 13 year old grandson loved it so much he wants me to make it again next week. Very easy and simply delicious.

kelsie1

posted:5/31/2010

Holy cow! This was so good, so fast, and so easy. I bought pre-cooked shrimp and just warmed them with the dressing. Delicious!

Kelliott94

posted:5/28/2010

I forgot to buy the Sundried Tomato Dressing but luckily I had some balsalmic dressing on hand so I used it. This was DELICIOUS! I could make it once a week it was so good. I will probably never try the Sundried Tomato dressing though just because I don't want to ruin it. I think it would work with Italian Dressing too!

tim7isa

posted:5/27/2010

Was GREAT! My family can not wait till I make it again.

a cook

posted:5/25/2010

This meal was excellent and so quick to make. The flavors of the basil and tomato married quite well. I will definitely make this pasta again.