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Creamy Tomato-Basil Pasta with Shrimp Recipe
Creamy Tomato-Basil Pasta with Shrimp Recipe photo by KRAFT
TOTAL TIME: Prep: 25 min. Total: 25 min.
MAKES: 6 servings

Ingredients

  • 3 cups farfalle (bow-tie pasta), uncooked
  • 1/4 cup KRAFT® Sun Dried Tomato Vinaigrette Dressing, divided
  • 1 pound uncooked medium shrimp, peeled, deveined
  • 1 cup fat-free reduced-sodium chicken broth
  • 1/2 teaspoon each garlic powder and black pepper
  • 4 ounces (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

Nutritional Facts

1 serving equals 380 calories, 10 g fat (5 g saturated fat), 160 mg cholesterol, 1,050 mg sodium, 43 g carbohydrate, 3 g fiber, 27 g protein.

Directions

  1. COOK pasta as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skilled 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.
  2. ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through, stirring frequently. 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. Yield: 6 servings.
HOW TO PURCHASE AND STORE RAW SHRIMP: Fresh shrimp should be firm, moist and translucent and should smell like the sea. Avoid those with black spots and any trace of ammonia odor. They can vary in color from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 1 day.
Originally published as Creamy Tomato-Basil Pasta with Shrimp Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 380 calories, 10 g fat (5 g saturated fat), 160 mg cholesterol, 1,050 mg sodium, 43 g carbohydrate, 3 g fiber, 27 g protein.

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