Pour dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
Add tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.
Place hot fettuccine on large serving platter; top with shrimp mixture. Sprinkle with remaining chopped basil and shredded cheese.
Make it Easy
Substitute 1 can (14-1/2 oz.) diced tomatoes, undrained, for the chopped fresh tomatoes.
Use 1 lb. frozen uncooked cleaned medium shrimp, thawed, if desired.
Shrimp is tossed with pasta and a creamy tomato sauce that will make this low-calorie, low-fat meal a hit with your family.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.