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.