Creamy Tomato-Basil Pasta with Shrimp recipe
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Ingredients
- 3 cups farfalle (bow tie) pasta, uncooked ¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided 1 pound uncooked medium shrimp, peeled and deveined 1 cup fat-free reduced-sodium chicken broth ½ teaspoon garlic powder ½ teaspoon black pepper 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese 2 cups grape tomatoes ½ cup KRAFT Shredded Parmesan Cheese 8 fresh basil leaves, cut into strips
Nutrition Info
- 355.6 caloriescarbohydrate: 27 gcholesterol: 203.7 mgfat: 13.7 gfiber: 2.1 gprotein: 29.6 gsaturatedFat: 6.7 gservingSize: -sodium: 752.6 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Tomato-Basil Pasta with Shrimp
Directions
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Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet 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.
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.
Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil, top with shrimp and remaining basil.