Shrimp, Tortellini & Spinach

By margiekyle

Ingredients

• 1 pkg. (9 oz.) refrigerated cheese tortellini
• 1/4 cup KRAFT Italian Roasted Red Pepper Dressing
• 2 cloves garlic, minced
• 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
• 3/4 lb. cooked cleaned medium shrimp
• 1 pkg. (6 oz.) baby spinach leaves
• 1/4 cup chopped fresh basil
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Preparation

Step 1

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add garlic; cook 1 min.

Add tomatoes and shrimp; mix well. Bring just to boil.

Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

DRAIN pasta. Add to skillet with basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with cheese.