Sun-dried tomatoes and fresh basil give this creamy, cheesy, shrimp-and-fettuccine Alfredo skillet great color and additional flavor.
What You Need
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
3/4 lb. uncooked deveined peeled large shrimp
2 large cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add shrimp and garlic; cook on medium heat 3 to 5 min. or until shrimp turn pink, stirring frequently. Remove from skillet; cover to keep warm.
Blend remaining dressing, broth, sun-dried tomatoes, cream cheese and Parmesan in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Serve shrimp over pasta mixture.
Garnish with additional fresh basil and/or parsley before serving.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.