Easy Shrimp Pasta

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photo by:kraft

This quick-to-table pasta is chock-full of flavor thanks to shrimp and fresh tomatoes and basil.

time

prep:

20 min

total:

46 min

servings

total:

6 servings

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What You Need

1/2

cup KRAFT Balsamic Vinaigrette Dressing

lb. uncooked medium shrimp, peeled, deveined

tomatoes, chopped (1-1/3 lb.)

1/2

cup fresh basil leaves, chopped, divided

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4

lb. fettuccine, cooked, drained

1/4

cup KRAFT Finely Shredded Italian* Five Cheese Blend

Make It

POUR dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

ADD tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter; top with shrimp mixture. Sprinkle with remaining chopped basil and shredded cheese.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Make it Easy

Substitute 1 can (14-1/2 oz.) diced tomatoes, undrained, for the chopped fresh tomatoes.

Substitute

Use 1 lb. frozen uncooked cleaned medium shrimp, thawed, if desired.

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1hotbiscuit

posted:4/12/2007

Really easy and quick. Next time I'm going to add garlic, pepper, and mushrooms while cooking the tomatoes.

darkbeauty20

posted:3/15/2007

this ws good but not great . i made this for me and my mom and she really enjoyed it . but i ifelt that it needed a lil more spice to it so i added a lil more . and the sauce was a lil to thick so i added a lil milk but over all it was really tasty

throatwort

posted:2/15/2007

I added alittle extra milk to thin it out a bit, it was very good!

a cook

posted:12/20/2006

My husband and I LOVED this recipe. I added creole seasoning to spice it up and we ate all of it in one sitting. WONDERFUL!

jamish

posted:10/30/2006

My husband and I made this recipe and we both loved it. I'm not a huge shrimp fan, so we replaced the shrimp with chicken, but it was still delicious! We will definitely have it again!

nicholedanelle

posted:9/21/2006

We loved this recipe--in fact, we're having it again tonight! I added some minced garlic, mushrooms, and black pepper and used italian seasoning rather than dry basil for a variety.

jhm_10025

posted:9/3/2006

By accident, I didn't follow directions. I marinated the shrimp overnight (was busy). I used a can of crushed tomatoes (grabbed the wrong can). I love basil, used more than in the recipe. Turned out great! One thing missing - a vegetable. Next time I'll add asparagus.

lkd726

posted:8/15/2006

Sauce was more like paste rather than sauce. It could have used some butter to make it more creamy and saucey. Also the "sauce" turned more of a brown color becuase of the marinade on the shirmp so that made the display a bit depressing. But it wasnt a bad taste. If I could figure out how to make the sauce more saucey and less like paste I would like to make it again.

a cook

posted:7/5/2006

This was a wonderful dinner for my family. I also felt really healthy eating it.

RonellS

posted:6/25/2006

Needed a little milk to thin out the sauce, but the flavor was wonderful! Will definitely make this one again.