Creamy Tomato-Basil Pasta with Shrimp |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
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.
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.
3. Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.
|
|