Ingredients
The following ingredients have 2 Servings
- 2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
- 1/2 lb. uncooked large shrimp, peeled, deveined
- 1/4 lb. fettuccine, uncooked
- 1 tomato, chopped
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 2 Tbsp. chopped fresh basil, divided
- 2 Tbsp. KRAFT Shredded Parmesan Cheese
Instruction
- Pour dressing over shrimp in small bowl; stir until shrimp are evenly coated. Refrigerate 20 min. to marinate.
- Cook pasta as directed on package, omitting salt. Meanwhile, heat large skillet on medium heat. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
- Add tomatoes, cream cheese and 1 Tbsp. basil to skillet; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp; cook 2 min. or just until heated through, stirring frequently.
- Drain pasta; place on platter. Top with shrimp mixture, remaining basil and shredded cheese.