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.