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Creamy Tomato-Basil Pasta with Shrimp Recipe

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This recipe for Creamy Tomato-Basil Pasta with Shrimp is from Moffitt Cancer Center United Way Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. medium shrimp, uncooked, peeled and deveined
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. garlic powder
1/2 tsp. black pepper
4 oz. (1/2 of 8-oz. package) Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup Parmesan Cheese, shredded
8 fresh basil leaves, cut into strips
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
Source: Kraft

 

 

 

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