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Creamy Tomato-Basil Pasta with Shrimp
Creamy Tomato-Basil Pasta with Shrimp

Creamy Tomato-Basil Pasta with Shrimp

25 Min(s)
25 Min(s) Prep
Healthy Living
Create an impression with Creamy Tomato-Basil Pasta with Shrimp. Our Creamy Tomato-Basil Pasta with Shrimp is very close in taste to a high-end entrée.
What You Need
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6 servings
Original recipe yields 6 servings
3 cups farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. uncooked medium shrimp, peeled, deveined
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomato es
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips
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Let's Make It
1
Cook pasta as directed on package, omitting salt. 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.
2
Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
3
Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.
Tip 2
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.
Tip 3
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.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 160mg
53%
Sodium 1050mg
46%
Total Carbohydrates 43g
16%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 27g
54%
Vitamin A
20%
Vitamin C
8%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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