Creamy Shrimp Diavolo

By rossboys

Ingredients

• 1/2 lb. fettuccine, uncooked
• 1 Tbsp. olive oil
• 8 plum tomatoes, coarsely chopped, divided
• 4 cloves garlic, minced
• 1/2 lb. uncooked medium shrimp, peeled, deveined and cut lengthwise in half
• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
• 1 Tbsp. balsamic vinegar
• 1/4 tsp. crushed red pepper
• 1/4 cup chopped Italian parsley
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Details

Preparation time 25mins
Cooking time 25mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium-high heat. Add 3 cups tomatoes; cook 4 min. or until softened, stirring occasionally and adding garlic after 3 min. Add shrimp; cook and stir 2 min. or until shrimp turn pink. Stir in cooking cream, vinegar and red pepper; cook and stir on medium heat 3 min. or until heated through.

DRAIN pasta; place in large bowl. Add shrimp mixture, parsley, Parmesan and remaining tomatoes; toss to coat.