Creamy Tomato-Basil Pasta with Shrimp

By brandymarshall

Ingredients

• 3 cups farfalle (bow-tie pasta), uncooked
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 1 lb. uncooked peeled deveined medium shrimp
• 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

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK pasta as directed on package. 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. 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.