Easy Shrimp Pasta Recipe
- 1/2 cup KRAFT Balsamic Vinaigrette Dressing
- 1 pound shrimp, cleaned
- 2 cups chopped tomatoes
- 1/2 cup fresh basil leaves, chopped, divided
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 3/4 pound fettuccine, cooked, drained
- 1/4 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses
- Pour dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
- Add tomatoes and half of the basil to same skillet; cook and stir 3 min. Stir in cream cheese until well blended. Add shrimp; cook until heated through, stirring occasionally.
- Place hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with the remaining chopped basil and shredded cheese.
