Tbsp. KRAFT Balsamic Vinaigrette Dressing
lb. uncooked large shrimp, peeled, deveined
lb. fettuccine, uncooked
oz. (¼ of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
Tbsp. chopped fresh basil, divided
Tbsp. KRAFT Shredded Parmesan Cheese
POUR dressing over shrimp in small bowl. Refrigerate 20 min. to marinate. COOK pasta as directed on package, omitting salt. Meanwhile, heat large skillet on medium heat; add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm. ADD tomatoes, cream cheese and 1 Tbsp. basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally. DRAIN pasta. Place on large platter; top with shrimp mixture, remaining basil and shredded cheese.