Creamy Tomato-Basil Pasta with Shrimp
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.
Recipe Summary test
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.