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Main dishes

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 beautiful (but simple) Creamy Tomato-Basil Pasta with Shrimp. It's that close in taste to a high-end entrée.
time
prep:
25 min
total:
25 min
servings
total:
6 servings
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What You Need

3
cups  farfalle (bow-tie pasta), uncooked
1/4
cup  KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1
lb.  uncooked medium shrimp, peeled, deveined
1
cup  fat-free reduced-sodium chicken broth
1/2
tsp.  each garlic powder and black pepper
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2
cups  grape tomatoes
1/2
cup  KRAFT Shredded Parmesan Cheese
8
 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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