Creamy Tomato-Basil Pasta with Shrimp

4.7
(14)

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.

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Prep Time:
15 mins
Additional Time:
10 mins
Total Time:
25 mins
Servings:
4
Yield:
4 (2-cup) servings

Ingredients

  • 3 cups farfalle (bow tie) pasta, uncooked

  • ¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided

  • 1 pound uncooked medium shrimp, peeled and deveined

  • 1 cup fat-free reduced-sodium chicken broth

  • ½ teaspoon garlic powder

  • ½ teaspoon black pepper

  • 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese

  • 2 cups grape tomatoes

  • ½ 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.

SERVING SUGGESTION

Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.

HOW TO PURCHASE AND STORE RAW SHRIMP

Fresh shrimp should be firm, moist and translucent and should smell like the sea. Avoid those with black spots and any trace of ammonia odor. They can vary in color from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 1 day.

HOW TO SLICE LARGE-LEAFED FRESH HERBS

Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.

Nutrition Facts (per serving)

356 Calories
14g Fat
27g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 356
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 34%
Cholesterol 204mg 68%
Sodium 753mg 33%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 30g
Vitamin C 21mg 104%
Calcium 51mg 4%
Iron 4mg 23%
Potassium 438mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.