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Thursday, August 4, 2016

creamy tomato-basil pasta with shrimp

Ingredients

  • Servings: 4
  • 3 cups farfalle (bow tie) pasta, uncooked
  • 1/4 cup kraft sun-dried tomato vinaigrette dressing, divided
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup fat-free reduced-sodium chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 4 ounces philadelphia neufchatel cheese, 1/3 less fat than cream cheese
  • 2 cups grape tomatoes
  • 1/2 cup kraft shredded parmesan cheese
  • 8 fresh basil leaves, cut into strips

Recipe

    Preparation Time: 15 mins Ready Time: 25 mins

  • 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.

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