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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a cook

posted:5/24/2010

I added a little cajun seasoning while cooking the shrimp. Followed the rest of the recipe. VERY good!

a cook

posted:5/24/2010

We absolutely loved this dish. Will definitely serve it to company! There was barely any leftover! Very easy too!

a cook

posted:5/23/2010

Really good, next time I will by large shrimp since the medium shrunk when cooked, I also didn't use any basil and I used grated parmesan cheese since I didn't have the shredded

a cook

posted:5/19/2010

Fantastic! I made this very my VERY hard to please Italian husband and he loved it! It was rich and filling. I followed the directions and definitely recommend that to use the uncooked shrimp that is recommended. Juicy and Delicious! We will definitely make this dish again!!!

deboparker

posted:5/16/2010

My husband and I loved this recipe. I used a little extra salad dressing and broth because added fresh sliced mushrooms. I also topped with a dash of crushed red pepper. We will definitely serve this to company.

yarnsniper

posted:5/14/2010

This was FANTASTIC!! My hubby want to try it with chicken too :)

a cook

posted:5/12/2010

Loved this recipe!