You might want to hire a waiter to serve this one. With fresh tomatoes and chopped basil along with savory shrimp and pasta, it's that close to a seriously high-end entrée.
Preparation Time
15 mins
Total Time
15 mins
Calories
356 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.
Ingredients
½ teaspoon garlic powder
½ teaspoon black pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups grape tomatoes
½ cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips
1 cup fat-free reduced-sodium chicken broth
3 cups farfalle (bow tie) pasta, uncooked
¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
