- 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
- 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.
04/08/2018
recipepes.com
Creamy Tomato-Basil Pasta with Shrimp, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
