Creamy Tomato-Basil Pasta with Shrimp

By Devildog

Ingredients

• 3 cups farfalle (bow-tie pasta), uncooked
• 1/4 cup Kraft Sun-Dried Tomato Dressing, divided
• 1 pound uncooked peeled deveined medium shrimp
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 teaspoon 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 25mins

Preparation

Step 1

1. Cook pasta as directed on package. Meanwhile, heat 2 tablespoons dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min or until shrimp turns pink. Remove shrimp from skillet; cover to keep warm. Discard any drippings.

2. 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.

3. Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.